Petite Cheesecakes
Yield
32 servingsPrep
30 minCook
15 minReady
45 minLow 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) |
|
| 2 | large |
eggs
large |
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 32 | each |
vanilla wafers
|
* |
| 1 | x |
cherry pie filling
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
softened (8oz) |
|
| 2 | large |
eggs
large |
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 32 | each |
vanilla wafers
|
* |
| 1 | x |
cherry pie filling
|
*
|
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.
