Cherry Cheesecake Cups

Recipe Rating:	1 Rating5
Categories:	Cakes, Pies, Cookies, Fruit Desserts, Other Desserts, Quick & Easy, For Kids, Vegetarian, Healthy
Keywords:	Weight, Watchers, Low, Cream, lemon, cheese, cherry, sugar, Vanilla, juice, fat, light, yogurt, wafers, filling, Egg, extract, cups, nilla, pure, libert, m diterran e
Serves:	12
Prep Time:	1 Hr 20 Min
Cook Time:	15 Min

Ingredients

12	nilla wafers cookies
8 oz pkg	cream cheese, low-fat, room temperature
1 - 6 oz pkg	liberté méditerranée lemon yogurt
1/3 c	sugar
2 tsp	pure vanilla extract
2 tsp	lemon juice
1 x lg	egg
3/4 c	light cherry pie filling (comstock)

Pinched by hellchell1, and 73 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

Mmmmmmmmmmmmmmmmmm!

Directions

Preheat 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.

In 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.

Bake 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.

Once 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.

WEIGHT WATCHERS POINTS PLUS: 3