Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 individual mini cheesecakes
Ingredients:
- 12 reduced-fat vanilla wafers (optional)
- 1 8-ounce tub fat-free cream cheese
- 1 8-ounce tub 1/3-less-fat cream cheese
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 egg
- 1 egg white
- 1 tsp vanilla
- 1 cup raspberries, plus extra for garnish
Preparation:
Preheat oven to 350 degrees
Line a 12-cup muffin pan with paper or foil cups. Drop one vanilla wafer into bottom of each muffin cup (if using)
Place cream cheeses in a medium bowl with sugar and cornstarch. Beat on low speed with an electric mixer. Add egg and egg white and mix for 1 minute. Add vanilla extract.
Mash raspberries with a fork, and push mashed fruit through a sieve into cream cheese mixture. Stir well.
Fill muffins cups two-thirds full with cream cheese mixture.
Bake 15-18 minutes until set around the edges and barely soft in the middle.
Top each cheesecake with a raspberry if desired.
Cool, then remove from pan and chill until ready to serve
Per cheesecake with wafer: Calories 126, Calories from Fat 42, Total Fat 4.7g (sat 2.5g), Cholesterol 33mg, Sodium 212mg, Carbohydrate 15.8g, Fiber 0.8g, Protein 5.2g
Per cheesecake (without wafer): Calories 110, Calories from Fat 37, Total Fat 4.2g (sat fat 2.4g), Cholesterol 31mg, Sodium 201mg, Carbohydrate 13.2g, Fiber 0.7g, Protein 5g
