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Strawberry Cheesecake Minis Recipe

Strawberry Cheesecake Minis Recipe photo by Taste of Home

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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

This recipe is:

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Diabetic Friendly

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Strawberry Cheesecake Minis Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 12 Servings

15 15 30

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. Yield: 1 dozen.

Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Solo brand cake and pastry filling. Look for both products in the baking aisle.

Nutritional Analysis: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Strawberry Cheesecake Minis in Light & Tasty December/January 2006, p33

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Strawberry Cheesecake Minis

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Reviewed on Mar. 03, 2012 by Margielou_wa

My family really enjoyed this low sugar cheesecake. I did use fresh strawberries on top instead of the filling.

Reviewed on Mar. 02, 2012 by Ldeponceau

My family and friends loved them. Didn't last long.

Reviewed on Feb. 04, 2010 by MargeAZ

Instead of putting the pie filling on each cheesecake, you can get the same flavor while cutting some calories & making them look pretty.

Put some seedless jam into the blender or food processor & puree until smooth to make a sauce. Pour the jam into a plastic food bag & twist the top. Cut a tiny bit off one corner & drizzle over the cheesecakes, after removing the cupcake liners.

Reviewed on Nov. 11, 2009 by jgrubin

Everyone looked these and the vanilla wafer at the bottom is a cute surprise. The only thing I'm going to do differently when I make them for Thanksgiving is subsitute real strawberry slices on the top for the pastry filling.