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Mini Cheesecakes

Mini Cheesecakes recipe image
These mini cheesecakes are the perfect individual dessert for potlucks, parties, or a light sweet treat after dinner. Using fat-free cream cheese and reduced-fat vanilla wafers, they offer all the classic rich, tangy flavor of traditional cheesecake with a lighter, airier texture. The soft, creamy filling rests on a sturdy wafer base, preventing sogginess while adding a delightful crunch. Topped with your choice of fresh cut fruit or a spoonful of reduced-calorie cherry pie filling, these bites are colorful and refreshing. They are simple to mix, bake quickly, and hold up beautifully in the fridge, making them an ideal make-ahead dessert that feels indulgent without being heavy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 3177.1
Dietary: Gluten-free, Vegetarian
Description
These mini cheesecakes are the perfect individual dessert for potlucks, parties, or a light sweet treat after dinner. Using fat-free cream cheese and reduced-fat vanilla wafers, they offer all the classic rich, tangy flavor of traditional cheesecake with a lighter, airier texture. The soft, creamy filling rests on a sturdy wafer base, preventing sogginess while adding a delightful crunch. Topped with your choice of fresh cut fruit or a spoonful of reduced-calorie cherry pie filling, these bites are colorful and refreshing. They are simple to mix, bake quickly, and hold up beautifully in the fridge, making them an ideal make-ahead dessert that feels indulgent without being heavy.
Ingredients
  • Reduced-fat vanilla wafers
  • 24 ounces Fat-free cream cheese -- softened
  • 3/4 cups Granulated sugar
  • 1 teaspoon Vanilla
  • Eggs
  • 1 cup Assorted cut up fruit
  • Or reduced-calorie cherry pie filling
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Line 12 muffin cups with paper liners. Place one reduced-fat vanilla wafer flat-side down in the bottom of each cup.
  3. 3
    In a large bowl, beat the softened fat-free cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and well combined.
  4. 4
    Add the eggs one at a time, mixing just until blended. Do not overbeat, as this can cause cracking.
  5. 5
    Spoon the cheesecake batter evenly over the wafers in each muffin cup, filling them almost to the top.
  6. 6
    Bake for 25 to 30 minutes, or until the centers are just set and no longer liquid.
  7. 7
    Remove from the oven and let cool completely in the pan on a wire rack.
  8. 8
    Once cooled, cover and refrigerate for at least 2 hours, or overnight, to firm up.
  9. 9
    Just before serving, top each mini cheesecake with a spoonful of assorted cut fruit or reduced-calorie cherry pie filling.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3177.1kcal
% Daily Value *
Total Fat 211.2g325%
Saturated Fat 127.8g639%
Cholesterol 661.9mg221%
Sodium 1997.6mg84%
Total Carbohydrate 260.4g87%
Dietary Fiber 99.7g399%
Sugars 96.6g
Protein 76.9g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mini cheesecakes, light dessert, fat-free cream cheese, vanilla wafers, individual desserts, baked cheesecake, fruit topping, party appetizer, healthy sweets, easy baking, potluck recipe, cherry pie filling, creamy texture, quick dessert, make-ahead treats
Read it online: https://www.chefs-mate.com/recipe/mini-cheesecakes/