Mini Cherry Cheesecake Cups

5/5

Ingredients

  • 18 vanilla wafers
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 (8 oz.) packages reduced fat cream cheese, room temperature 
  • 3/4 cup white granulated sweetener – I use Lakanto Classic Monkfruit
  • 18 Tbsp no sugar added cherry pie filling

Instructions

  1. Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins. 
  2. Place a vanilla wafer, flat side down, in the bottom of each liner. 
  3. In a medium sized mixing beat eggs, vanilla extract, sweetener, and cream cheese until smooth.
  4. Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full.
  5. Bake for 15 minutes. Remove from oven and let them cool for 10 minutes.
  6. Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.
  7. Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.
  8. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Note: Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.

Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per cheesecake cup

SOURCE: THEPOUNDDROPPER.COM

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