Nourish Network | connecting YOU to a nourished life

By Lia Huber

You’ve probably realized by now that we here at Nourish Network love the itty mini dessert portions. And what’s not to love? You get to have your cheesecake–in this case a luscious, tart one topped with first-of-the-season strawberries–and eat all of it too . . . while not worrying about overindulging.

1-1/2 cups graham-cracker crumbs, (about 8 graham crackers)
4 tablespoons butter, melted
1/2 cup reduced fat sour cream
8 ounces neufchatel cream cheese
2 teaspoons freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 egg
1/4 cup sugar
1 cup strawberries, thinly sliced

Preheat oven to 350. Spray 6 individual tart pans with removable bottoms with cooking spray (or one 6-inch springform pan). Combine crumbs and butter in a small bowl and, using your fingers, press into the bottom and up the sides of pans.

Combine remaining ingredients (except strawberries) in a blender or food processor and blend just until smooth. Pour into the crusts and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover and chill.

Before serving, top with strawberries.

Serves 6