Serves: 12
Serving Size: 1 mini cheesecake

INGREDIENTS
12 low-fat vanilla wafers  (Or the sugar free version for less calories)
3 oz. cream cheese, at room temperature
12 oz. fat-free cream cheese, at room temperature
1/2 cup sugar  (for even less calories you can use Splenda)
1/2 teaspoon vanilla
2 eggs
cherry pie filling ( use the “lite” variety for even less calories)

DIRECTIONS
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4. Decorate cheesecake tops with cherry pie filling.

 

120 cal serving for recipe as it is.