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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
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    1 dozen


  • 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


  • 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.
Nutrition 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.

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Average Rating:
  • dflowers3
    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!!

  • nowimnothing
    Dec 7, 2012

    No comment left

  • Margielou_wa
    Mar 3, 2012

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

  • Ldeponceau
    Mar 2, 2012

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

  • dianna94
    Dec 7, 2011

    No comment left

  • asabot
    Feb 14, 2011

    No comment left

  • MargeAZ
    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.

  • jgrubin
    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.

  • sandcarp
    Nov 6, 2008

    No comment left

  • alena110
    Oct 13, 2007

    No comment left