Topped with crystallized ginger, these mini, pineapple-flavored cheesecakes are to die for. They're made with a blend of Greek yogurt and reduced-fat cream cheese and have a crunchy, gingersnap cookie crust.
6 tablespoons refrigerated or frozen egg product, thawed
1 (8 ounce) can crushed pineapple (juice pack), very well drained
2 tablespoons finely chopped, crystallized ginger
Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray. Press one gingersnap cookie into the bottom of each of the twelve bake cups. Finely crush the remaining 3 gingersnap cookies; set aside.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add yogurt, sugar, flour, vanilla and ground ginger, beating until combined. Stir in egg; stir in drained pineapple and 1 tablespoon of the crystallized ginger. Divide batter evenly among the prepared bake cups. Sprinkle the remaining 1 tablespoon crystallized ginger and the reserved crushed gingersnaps over batter in cups.
Bake about 15 minutes or until cheesecakes appear set. Cool in muffin cups on a wire rack 20 minutes. Remove cheesecakes from muffin cups; cool completely on wire rack. Cover and and chill 1 to 4 hours. To serve, remove from paper bake cups.
Tip: If using a sugar substitute, choose from Splenda Granular ®, Truvia Spoonable ®, or Sweet'N Low ® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 117 calories, 14 g carbohydrate, 9 g total sugar.