Strawberry Cheesecake Minis |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. âLori Lewis of St. Johns, Michigan 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:
1. 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.
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).
3. Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
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