Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients:
- 12 ginger wafer cookies (I use Mi-Del)
- 4-ounces fat-free cream cheese, softened
- 4-ounces light cream cheese, softened
- 1/2 cup fat-free sweetened condensed milk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Preparation:
Preheat oven to 325 degrees. Place paper or foil cups into a 12-cup muffin tin. Put one cookie into the bottom of each muffin liner.Place cream cheeses and condensed milk into a medium bowl and mix with an electric mixer. Add egg, vanilla extract and lemon zest, and mix until well blended.
Divide mixture among muffin cups—about 3 tablespoons per cup.
Bake for 15-18 minutes until top is just set. Allow to cool. Top each cheesecake with a few berries. Refrigerate until ready to serve.
Serves 12.
Per mini cheesecake (without fruit): Calories 99, Calories from Fat 28, Total Fat 3.1g (sat 1.2g), Cholesterol 25mg, Sodium 137mg, Carbohydrate 13.5g, Fiber 0.3g, Protein 4.3g
