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Strawberry Cheesecake Minis

 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, Michigan
12 ServingsPrep: 15 min. Bake: 15 min. + cooling


  • 2 packages (8 ounces each) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure 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


  • 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 Facts: 1 cheesecake equals 217 calories,

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Strawberry Cheesecake Minis (continued)

Nutritional Facts: 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.