Mini Cheesecakes

Mini Cheesecakes

Submitted by The Sensible Cook
AVERAGE RATING: 1vote / 4 Stars

6 reduced-fat vanilla wafers

8 oz reduced fat cream cheese, at room temperature

¼ cup sugar (or use granulated sugar substitute)

2 egg whites

1/8 tsp vanilla extract

1 ½ tsp flour

1/8 tsp salt

¼ cup Simply Fruit jam (any flavor)

Preheat oven to 375°.  Line muffin tin with cupcake liners.  Place 1 vanilla wafer (flat side down) in bottom of each liner.  In a medium bowl, using a mixer, whip cream cheese until fluffy.  Add sugar and combine.  Mix in egg and vanilla, then flour and salt.  Divide the filling among the lined cups. Bake for 20 minutes.  Let cool to room temperature.  When ready to serve, top with a spoonful of fruit topping.  Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

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