These individual cheesecakes have a graham-cracker base, lemon-and-vanilla cream-cheese filling, and cherry topping. The recipe makes 12.
Ingredients
- ¾ cup graham-cracker crumbs
- 2 tablespoons light butter, melted
- ⅔ cup low-fat cream cheese
- 6 tablespoons fat-free cream cheese
- 3 tablespoons fresh lemon juice
- 2 large egg whites
- 1½ teaspoons vanilla extract
- ½ cup sugar
- ¾ cup light cherry fruit-pie filling
- 12 cupcake liners
Instructions
- Place the 12 liners in a cupcake pan. Preheat the oven to 375°F.
- In a small bowl, combine the graham-cracker crumbs and melted butter.
- Spoon 1 tablespoon crumb mixture into the bottom of each liner and press gently. Refrigerate the bases while preparing the filling.
- Using an electric mixer, beat both cream cheeses together until fluffy.
- Add the lemon juice, egg whites, vanilla, and sugar. Beat until smooth.
- Divide the filling evenly among the liners.
- Bake for about 15 minutes, until set and the centers reach 160°F (71°C).
- Let the cheesecakes cool, then top each with 1 tablespoon cherry pie filling.
Yield
Makes 12 mini cheesecakes.
Storage
Keep the cheesecakes covered in the refrigerator and use within 4 days.
