Mini Cheesecakes

Mini Cheesecakes

4.5 of 5 (850)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 119.3
  • Total Fat: 4.4 g
  • Cholesterol: 37.4 mg
  • Sodium: 212.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Mini Cheesecakes calories by ingredient


Introduction

Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single-serving size. Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single-serving size.
Number of Servings: 1

Ingredients

    12 low-fat vanilla wafers
    3 oz. cream cheese, at room temperature
    12 oz. fat-free cream cheese, at room temperature
    1/2 cup sugar
    1/2 teaspoon vanilla
    2 eggs
    cherry pie filling

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.

Makes 12 cheesecakes/servings.

TAGS:  Desserts |

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    652 of 659 people found this review helpful
    I made mine with splenda 1/4 of a cup is only 184 calories. using 1 tbsp of frozen strawberries in syrup is only 35 calories per cake, rather than 60 for cherry pie filling. Saving 45 calories per serving. Making each serving only 85 calories. - 6/26/08


  • no profile photo

    Incredible!
    154 of 156 people found this review helpful
    This turned out very good. I used all Neufchatel instead of the regular and fat-free cream cheese that was suggested. And I used a no-sugar added natural strawberry spread instead of pie filling. It was so easy to make. - 9/29/08


  • no profile photo

    Very Good
    122 of 127 people found this review helpful
    Since I have to watch my Carbs, I have a similar recipe that I got from an Adkin's cookbook, I replaced the cookies with finely chopped nuts (I usually use Almonds), replaced the sugar with splenda, and replace the pie filling with fresh or frozen fruit - 7/29/09


  • no profile photo


    114 of 123 people found this review helpful
    Try half Splenda and half sugar for baking without aftertaste, and 1 egg plus 1/4 cup Egg Beaters. - 12/24/08


  • no profile photo

    Very Good
    76 of 77 people found this review helpful
    I've been doing this for years! My favorite addition is a little bit of freshly grated lemon peel just before baking. It makes them taste a little more like an old-fashioned New York style cheesecake....yummmm! - 10/19/09