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Mini cheesecake cups with reduced-fat ingredients.
Ingredients
- 8 reduced-fat vanilla wafers
- 1 (8 ounce) package 1/3-less-fat cream cheese, softened
- ¼ cup white sugar
- 2 tablespoons white sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 1 (16 ounce) can blueberry pie filling, or to taste (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.
Step 2
Place 1 wafer in the bottom of each cupcake liner.
Step 3
Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth.
Step 4
Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.
Step 5
Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.
Cook’s Note:
Top with any fruit pie filling or fresh fruit of your choice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol41mg | 14% |
| Sodium112mg | 5% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber2g | 5% |
| Total Sugars32g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium52mg | 4% |
| Iron1mg | 6% |
| Potassium125mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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