Mini Cheesecakes
Mini Cheesecakes will have you enjoying Easter with portion control and less guilt, all while satisfying your sweet tooth with a delightful, creamy treat!
Servings: 12
Ingredients
- 12 reduced-fat vanilla wafers
- 2 packages (8-ounce) reduced-fat cream cheese (Neufchatel)
- 2 large eggs
- 2 tablespoons lemon juice about 1 large lemon
- 2/3 cup sugar
- 3/4 cup Sweetened shredded coconut
- 36 mini bird eggs
Instructions
- Preheat oven to 350 degrees.
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one (centered).
- In a mixing bowl, combine cream cheese, eggs, lemon juice and sugar. Beat until smooth.
- Divide filling equally among the 12 baking cups. (The filing will come to about 3/4 of the way to the top.)
- Bake for 17-18 minutes or until set and top just lightly cracks.
- Cool on a baking rack for 10 minutes, then refrigerate 1 hour.
- Top with sweetened coconut and 3 bird eggs per cheesecake.
Notes
Because of the lower fat content, the Lighter Mini Cheesecakes have a tendency to “shrink in” a little bit as they cool. This effect can be reduced by placing them in the refrigerator before they have a chance to cool entirely–about 10 minutes after removing them from the oven.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 230mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg