Individual cherry cheesecakes

6
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
12
Difficulty
Easy
A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of pie filling and whole vanilla wafers for crust.*

Ingredients

graham cracker crumbs

¾ cup(s)

light butter

2 Tbsp, melted

low fat cream cheese

cup(s)

fat-free cream cheese

6 Tbsp

fresh lemon juice

3 Tbsp

egg white(s)

2 large

vanilla extract

1½ tsp

sugar

½ cup(s)

light fruit pie filling

¾ cup(s), cherry

Instructions

  1. Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
  2. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
  3. In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
  4. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
  5. Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

Notes

*Could affect SmartPoints value.

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