12 low-fat vanilla wafers3 oz. cream cheese, at room temperature12 oz. fat-free cream cheese, at room temperature1/2 cup sugar1/2 teaspoon vanilla2 eggscherry pie filling
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.
Calories: 120.6
Total Fat: 4.4 g
Cholesterol: 40.9 mg
Sodium: 211.5 mg
Total Carbs: 14.4 g
Dietary Fiber: 0.1 g
Protein: 6.0 g
  • 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

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.

  • Calories: 120.6
  • Total Fat: 4.4 g
  • Cholesterol: 40.9 mg
  • Sodium: 211.5 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.0 g