You are here

Mini Cheesecakes

Diabetic.Foodie's picture
  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
  Vanilla 1 Teaspoon
  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.
Set aside.
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.

Recipe Summary


Rate It

Your rating: None
Average: 4.5 (14 votes)