Philly Cream Cheese Mini cheesecakes, Jane's Diet version

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.3
  • Total Fat: 2.0 g
  • Cholesterol: 40.7 mg
  • Sodium: 241.1 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 7.1 g

View full nutritional breakdown of Philly Cream Cheese Mini cheesecakes, Jane's Diet version calories by ingredient


Introduction

This recipe primarily comes from page 32 of the Philadelphia Cream Cheese "Cheesecake" book, dated 1989, Library of Congress Catalog # 88-64120. We use lower fat vanilla wafers (rather than the graham crackers and margarine used in the original recipe) for the bottom 'crust.' Replaced full fat cream cheese with fat-free version. This recipe primarily comes from page 32 of the Philadelphia Cream Cheese "Cheesecake" book, dated 1989, Library of Congress Catalog # 88-64120. We use lower fat vanilla wafers (rather than the graham crackers and margarine used in the original recipe) for the bottom 'crust.' Replaced full fat cream cheese with fat-free version.
Number of Servings: 6

Ingredients

    6 reduced-fat vanilla wafers and 6 (paper) muffin cups.
    8 oz cream cheese, fat-free
    1/4 cup sugar
    1.5 tsp lemon juice
    1/2 tsp lemon peel
    1/4 tsp vanilla extract
    1 egg
    3 fresh strawberries

Directions

Put 6 vanilla wafers in 6 (paper) muffin cups.
Combine cream cheese, cup sugar, lemon juice, lemon peel, vanilla extract, mixing at medium speed in electric mixer until well blended. Blend in one egg. Pour mixture into muffin cups (on top of vanilla wafer), filling until 3/4 full. Bake at 325, for 25 minutes. Cool before removing from pan. Chill. Top with 1/2 strawberry per cheesecake, just before serving.
Makes 6 servings, one muffin cup, each.

Number of Servings: 6

Recipe submitted by SparkPeople user BJBERRY57.