Strawberry Cheesecake Cups
Ingredients
The cheesecake cups
-
12
pieces
Nilla Wafers cookies
-
8
oz
1/3 less fat cream cheese, softened
-
5.3
oz
fat free Vanilla Greek yogurt
-
6
tablespoons
sugar, divided
-
2
teaspoons
lemon juice
-
1
teaspoon
vanilla extract
-
1
large
egg
The strawberry topping
-
1 ½
cups
quartered strawberries
-
2
tablespoons
warm water
-
1 ½
teaspoons
cornstarch
Instructions
- Preheat the oven to 375°F and place cupcake liners in a muffin tin.
- Put a Nilla Wafer in the bottom of each liner.
- Mix cream cheese, yogurt, 5 tablespoons of sugar, lemon juice, vanilla, and egg until smooth.
- Spoon the mixture into the liners over the cookies and spread it flat.
- Bake for 15-16 minutes and let cool.
- In a saucepan, cook strawberries over medium heat for 5 minutes.
- Mix cornstarch with warm water and add to the strawberries along with the remaining sugar.
- Simmer until the mixture thickens, then let cool.
- Spoon the strawberry topping over each cheesecake cup.
- Chill in the refrigerator for at least one hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
109
Total fat
5g
Total carbohydrates
13g
Total protein
3g
Sodium
118mg
Cholesterol
0mg
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