Mini Mango Amaretto Cheesecakes

    Servings: 18
    PREP TIME: |Cook Time:
    Recipe Categories: Dessert


    18 square won ton wrappers
    1 (8 ounce) package 1/3 less fat cream cheese (Neufchatel)
    1 egg
    1/3 cup sugar
    2 tablespoons light sour cream
    1 tablespoon flour
    1/2 teaspoon almond extract
    1 large mango, peeled, pitted and diced, divided
    1 tablespoon amaretto or other almond liqueur
    1/4 cup sliced almonds, toasted
    Tiny mint leaves (optional garnish)


    Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside.

    In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture.

    Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins.

    Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered. Garnish with mint leaves, if desired.

    Makes 18 tiny cheesecakes.


    90 calories, 4 g total fat, 0 g cholesterol, 100 mg sodium, 11 gm carbohydrates, 1 g fiber, 5 g protein
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