Strawberry Cheesecake Minis Recipe

5 5 9
Strawberry Cheesecake Minis Recipe
Strawberry Cheesecake Minis Recipe photo by Taste of Home
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Strawberry Cheesecake Minis Recipe

Read Reviews
5 5 9
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 filling

Directions

In a small mixing 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 pie 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.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
This recipe was tested with Splenda no-calorie sweetener.
Originally published as Strawberry Cheesecake Minis in Light & Tasty December/January 2006, p33

Nutritional Facts

1 each: 217 calories, 9g fat (5g saturated fat), 44mg cholesterol, 209mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 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 filling
  1. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
  2. 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 pie 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.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
This recipe was tested with Splenda no-calorie sweetener.
Originally published as Strawberry Cheesecake Minis in Light & Tasty December/January 2006, p33

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Reviews forStrawberry Cheesecake Minis

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MY REVIEW
dflowers3 User ID: 1359670 229136
Reviewed Jul. 7, 2015

"I loved these, but I got 24 cheesecakes out of this recipe instead of 12? Not sure why, except I put the foil muffin cup in a mini muffin pan & didn't set down in all the way. So mine are smaller but taste great and I'm thinking I can have 2!!"

MY REVIEW
Margielou_wa User ID: 56764 54263
Reviewed Mar. 3, 2012

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

MY REVIEW
Ldeponceau User ID: 6225919 133973
Reviewed Mar. 2, 2012

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

MY REVIEW
MargeAZ User ID: 1297434 81599
Reviewed Feb. 4, 2010

"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."

MY REVIEW
jgrubin User ID: 4447519 98374
Reviewed Nov. 11, 2009

"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."

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