AuthorMike EgrieCategoryDifficultyIntermediate
Lemon-Tofu Cheesecake Shooters
Yields8 Servings
Prep Time20 mins
Crust Ingredients:
 6 honey graham crackers sheets (24 crackers)
 1 tbsp trans-fat-free light butter spread, melted
Cheesecake Ingredients:
 8 oz fat-free cream cheese, softened
  cup granulated sugar
 ½ cup silken tofu
 2 tsp fresh lemon juice
 2 tsp lemon zest
 1 tsp vanilla extract
Crust
1

Coarsely break graham crackers, and place in a food processor. Process until fine crumbs form. Add butter; process just until combined. Transfer crumbs to a bowl; set aside.

Cheesecake
2

Rinse and dry food processor. Add cream cheese, sugar and tofu; process until smooth. Add lemon juice, lemon zest and vanilla; process until well combined.

3

Distribute graham crackers crumbs evenly into each of 8 small jars. Spoon approximately 3 tablespoons cheesecake filling into each jar. Cover and refrigerate cheesecake shooters until ready to serve.

*To reduce the total sugar, swap stevia baking blend for granulated sugar.

How to Select:
Choose lemons that look firm, fresh, scented fruit, and free of blemishes.

How to Store:
Refrigerate whole in a plastic bag for up to one month. Freezing is not recommended.

Nutrients Found in Sumo Mandarins:
Pink lemons are a low in fat and sodium. They are also a great source of vitamin C and fiber.

Ingredients

Crust Ingredients:
 6 honey graham crackers sheets (24 crackers)
 1 tbsp trans-fat-free light butter spread, melted
Cheesecake Ingredients:
 8 oz fat-free cream cheese, softened
  cup granulated sugar
 ½ cup silken tofu
 2 tsp fresh lemon juice
 2 tsp lemon zest
 1 tsp vanilla extract

Directions

Crust
1

Coarsely break graham crackers, and place in a food processor. Process until fine crumbs form. Add butter; process just until combined. Transfer crumbs to a bowl; set aside.

Cheesecake
2

Rinse and dry food processor. Add cream cheese, sugar and tofu; process until smooth. Add lemon juice, lemon zest and vanilla; process until well combined.

3

Distribute graham crackers crumbs evenly into each of 8 small jars. Spoon approximately 3 tablespoons cheesecake filling into each jar. Cover and refrigerate cheesecake shooters until ready to serve.

Lemon-Tofu Cheesecake Shooters
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