Ingredients
- 18 vanilla wafers
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 (8 oz.) packages reduced fat cream cheese, room temperature
- 3/4 cup white granulated sweetener – I use Lakanto Classic Monkfruit
- 18 Tbsp no sugar added cherry pie filling
Instructions
- Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins.
- Place a vanilla wafer, flat side down, in the bottom of each liner.
- In a medium sized mixing beat eggs, vanilla extract, sweetener, and cream cheese until smooth.
- Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full.
- Bake for 15 minutes. Remove from oven and let them cool for 10 minutes.
- Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.
- Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Note: Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.
Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per cheesecake cup
SOURCE: THEPOUNDDROPPER.COM