|Fat free cream cheese||4 Ounce, softened|
|Crushed vanilla wafers||1⁄8 Cup (2 tbs) (About 8 Wafers)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Egg product||1⁄4 Cup (4 tbs) (Refrigerated /Frozen)|
|Assorted fruit||3⁄4 Cup (12 tbs) (Such As Halved Seedless Grapes; Cut-Up Peeled Pineapple, Kiwifruit / Papaya; Red Raspberries Blueberries; Sliced Strawberries / Plums; And/ Orange / Grapefruit Sections)|
Coat ten 2 1/2-inch muffin cups with cooking spray.
Sprinkle the bottom and sides of each cup with 1 rounded teaspoon of the crushed vanilla wafers.
In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed until smooth.
Add the sugar, flour, and vanilla; beat until smooth.
Add egg product; beat on low speed just until combined.
Divide evenly among the prepared muffin cups.
Bake in a 325° oven for 18 to 20 minutes or until set.
Cool in muffin pan on a wire rack for 5 minutes.
Cover and chill for 4 to 24 hours.
Remove the cheesecakes from muffin cups.
Just before serving, top the cheesecakes with fresh fruit.