Mini Cheesecake

Mini Cheesecakes

Ingredients

• 12 Reduced Fat Vanilla Wafers
• 1 8oz package light cream cheese, at room temp
• 3/4 cup vanilla non-fat Greek yogurt (I used fat free sour cream)
• 1/4 cup sugar
• 1/2 cup liquid egg substitute
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
3. In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven.
6. Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour.
7. Right before serving, top with fresh fruit of your choice.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)


Entire recipe makes 12 servings
Serving size is 1 mini cheesecake

PER SERVING: 90 calories; 3g fat; 9g carbohydrates; 5g protein; 0g fiber