Mini cheesecake cups with reduced-fat ingredients.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 cheesecake cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.

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  • Place 1 wafer in the bottom of each cupcake liner.

  • 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.

  • Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.

  • Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.

Cook's Note:

Top with any fruit pie filling or fresh fruit of your choice.

Nutrition Facts

231 calories; protein 4.2g; carbohydrates 39.2g; fat 6.2g; cholesterol 41.2mg; sodium 112mg. Full Nutrition
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