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Petite Cheesecakes

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Recipe

 

Yield

32 servings

Prep

30 min

Cook

15 min

Ready

45 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 packages cream cheese
softened (8oz)
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2 large eggs
large
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¾ cup sugar
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1 tablespoon lemon zest
grated
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1 teaspoon vanilla extract
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32 each vanilla wafers
*
1 x cherry pie filling
* Camera

Ingredients

Amount Measure Ingredient Features
2 packages cream cheese
softened (8oz)
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2 large eggs
large
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177 ml sugar
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15 ml lemon zest
grated
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5 ml vanilla extract
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32 each vanilla wafers
*
1 x cherry pie filling
* Camera

Directions

Preheat oven to 375℉ (190℃).

Line 32 small muffin tins with foil baking cups.

In a large bowl, combine the cream cheese, eggs, sugar, lemon rind and vanilla with an electic mixer.

Blend well. Place one vanilla wafer in each muffin cup.

Spoon about 1 tablespoon of cheese mixture on top of the vanilla wafers.

Bake for 15 minutes, cool slightly.

To serve, top each cheesecake with a tablespoon of cherry pie filling.

Notes: Keep refrigerated. Freezes well without the pie filling. Substitute any other filling as well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 4147% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 20mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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