Strawberry Cheesecake Minis
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, Michigan12 ServingsPrep: 15 min. Bake: 15 min. + cooling
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. 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. Yield: 1 dozen.
Nutrition Facts: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium,