Cherry Cheesecake Cups
Ingredients
The base
The cheesecake filling
-
8
oz
1/3 less fat cream cheese, softened
-
6
oz
fat free vanilla Greek yogurt
-
⅓
cup
sugar
-
1 ½
teaspoons
vanilla extract
-
2
teaspoons
lemon juice
-
1
large
egg
The topping
-
¾
cup
light cherry pie filling
Instructions
- Preheat the oven to 375°F and line a muffin tin with 12 foil cupcake liners.
- Place a Nilla Wafer in the bottom of each liner, flat side down.
- In a large bowl, mix the cream cheese, yogurt, sugar, vanilla extract, lemon juice, and egg until smooth.
- Spoon the cheesecake mixture into the liners, filling each about ⅔ full.
- Bake for about 15 minutes until the centers are almost set.
- Allow the cheesecake cups to cool completely; they will sink in the center.
- Top each cheesecake with one tablespoon of cherry pie filling.
- Refrigerate until ready to serve, preferably for at least an hour.
Nutrition Facts (estimated)
Servings
12 cups
Calories
113
Total fat
5g
Total carbohydrates
14g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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