Strawberry Cheesecake Minis
Total Time
Prep: 15 min. Bake: 15 min. + cooling
Yield
1 dozen
My daughter and I trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result. We shared them with neighbors and friends, and no one suspected they were light. —Lori Lewis of St. Johns, Michigan
Ingredients
- 2 packages (8 ounces each) reduced-fat cream cheese
- Sugar substitute equivalent to 1/2 cup sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1/4 cup egg substitute
- 12 reduced-fat vanilla wafers
- 1 can (12 ounces) strawberry cake and pastry filling
Directions
- In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
- Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
- Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.
Nutrition Facts
1 each: 217 calories, 9g fat (5g saturated fat), 44mg cholesterol, 209mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 5g protein.
My daughter and I trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result. We shared them with neighbors and friends, and no one suspected they were light. —Lori Lewis of St. Johns, Michigan
Recipe Creator
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