Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy
|A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of pie filling and whole vanilla wafers for crust.*|
3/4 cup graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cup sugar
3/4 cup light fruit pie filling, cherry
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees.
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.
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.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes.
Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling.
Yields 1 cheesecake per serving.
I used vanilla wafer crumbs instead of graham cracker crumbs. I also used reconstituted lemon juice instead of fresh. Both substitutions worked fine. I also baked them about 10 minutes longer than it says in the recipe--the cheesecakes were still a little mushy after only 15 minutes.
YUM YUM!! Mark asked me to make another batch this weekend!