Directions:
- Heat oven to 350 degrees.
- Line muffin tin with cupcake liners.
- Place 1 vanilla wafer in the bottom of each.
- Mix the cream cheese, eggs, 3/4 cup of Splenda and 1 teaspoons vanilla in a bowl until smooth.
- Pour over vanilla wafers, dividing evenly in each cup.
- Bake 20-25 minutes.
- Allow to cool for 15 minutes.
- While cake is cooling, mix together the sour cream, 3 T. Splenda and 1 tsp vanilla.
- After the cake has cooled, top with the sour cream mixture, bake another 12 minutes.
- Allow to cool and top with no-sugar-added cherry pie topping if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.96 Kcal (427 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 59.35mg | 20% | |
| Sodium | 79.44mg | 3% | |
| Potassium | 95.1mg | 2% | |
| Total Carbs | 7.13g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 188.08 Kcal (787 kJ) | ||
| Calories from fat | 113.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 10% | |
|---|---|---|---|
| Cholesterol | 109.48mg | 20% | |
| Sodium | 146.54mg | 3% | |
| Potassium | 175.44mg | 2% | |
| Total Carbs | 13.15g | 2% | |
| Sugars | 3.37g | 7% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 5.96g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 136.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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