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Morgan's Reduced-Fat Cheesecake Cups

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Recipe by:

"Mini cheesecake cups with reduced-fat ingredients."
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Ingredients

25 m servings 231 cals
Original recipe yields 8 servings (8 cheesecake cups)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.
  2. Place 1 wafer in the bottom of each cupcake liner.
  3. Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth.
  4. Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.
  5. Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.
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Footnotes

  • Cook's Note:
  • Top with any fruit pie filling or fresh fruit of your choice.

Nutrition Facts


Per Serving: 231 calories; 6.2 g fat; 39.2 g carbohydrates; 4.2 g protein; 41 mg cholesterol; 112 mg sodium. Full nutrition

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