cherry cheesecake cups
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Mmmmmmmmmmmmmmmmmm!
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(1 rating)
yield
12 serving(s)
prep time
1 Hr 20 Min
cook time
15 Min
Ingredients For cherry cheesecake cups
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12nilla wafers cookies
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8 oz pkgcream cheese, low-fat, room temperature
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1 - 6 oz pkgliberté méditerranée lemon yogurt
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1/3 csugar
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2 tsppure vanilla extract
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2 tsplemon juice
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1 x lgegg
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3/4 clight cherry pie filling (comstock)
How To Make cherry cheesecake cups
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1Preheat oven to 375 degrees F. & line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
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2In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice & egg & beat with an electric mixer until smooth & creamy. Spoon the mixture evenly into the cupcake liners, filling each about 2/3 full.
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3Bake for 15 minutes or until the centers are almost set. Remove from the oven & allow the cakes to cool completely, about 1 hour. The cakes will puff up while baking but will sink in the center while cooling, making a perfect pocket for cherry filling.
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4Once the cheesecake cups are cool, spoon one tbsp cherry pie filling onto the top of each cake. Refrigerate until ready to serve. The cakes are best served cold, so refrigerating at least 2 hours is recommended.
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5WEIGHT WATCHERS POINTS PLUS: 3
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