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Strawberry Cheesecake Minis

Total Time

Prep: 15 min. Bake: 15 min. + cooling

Makes

1 dozen

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. —Lori 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.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Solo brand cake and pastry filling. Look for both products in the baking aisle.

Nutrition Facts

1 each: 217 calories, 9g fat (5g saturated fat), 44mg cholesterol, 209mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 5g protein.

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