These mini cheesecakes are very easy to make , excellent and have only 152 calories for breakfast and no sugar apart from dairy products: they are therefore perfect as a substitute for our classic breakfast, or as a slightly more caloric snack or as a lighter meal (maybe first preceded by a mixed salad with oil or a light vegetable cream). They have a delicious almond base, and can be customized with the fruit we want most . To make them you need to have muffin molds. Here is the recipe for mini cheesecakes.

EASY 152 CALORIE MINI CHEESECAKES.
For 12 mini cheesecakes
For the base:
85 grams of almonds (alternatively: pistachios)
20 grams of butter
a teaspoon of Truvia
For the filling:
220 grams of light Exquisa cottage cheese with yogurt or Milbona light flakes
115 grams of Greek Fage yogurt 0%
4 medium eggs
grated rind of one lemon
30 gr of Truvia
100 gr of chopped fruit of our choice (good peaches, plums, red fruits, cherries, strawberries, pear, fresh pineapple)

Procedure: soak the almonds the night before with a pinch of baking soda, changing the water twice. Drain them well, dry them with absorbent paper and put them in a blender with the truvia and butter.
Put a teaspoon of almond base on each mold, leveling it well. Put the molds with the almond base in the oven at 175 ° for 8 minutes. Take out the molds and let them cool.
Meanwhile, blend the cottage cheese with the Greek yogurt in a blender. In a bowl, mix the eggs for 5 minutes with the lemon zest and the truvia. Add the cream of dairy products in spoonfuls. Mix well. Add the mixture in spoonfuls to the almond bases in the molds, taking care not to go beyond two thirds of the mold. Add a few pieces of fruit to the mold and place in the oven at 175 ° for about 30-40 minutes. The mini cheesecakes should be left to cool for two hours before taking them out of the molds and can be kept in the fridge for 3-4 days.