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WEIGHT WATCHER’S CHERRY CHEESECAKE

  • Author: Jenna

INGREDIENTS

  • 3/4 cup(s) graham cracker crumbs
  • 2 Tbsp light butter, melted
  • 2/3 cup(s) low fat cream cheese
  • 6 Tbsp fat-free cream cheese
  • 3 Tbsp fresh lemon juice
  • 2 large egg white(s)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup(s) sugar
  • 3/4 cup(s) light fruit pie filling, cherry

INSTRUCTIONS

  1. Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
  2. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
  3. In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
  4. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
  5. Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

NOTES

Makes 12 servings
Points Plus: 3
Smart Points 6

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