Mini Cherry Cheesecake Cup

– 18 vanilla wafers – 2 large egg – 2 tsp pure vanilla extract – 2 (8 oz.) packages reduced fat cream cheese, room temperature  – 3/4 cup white granulated sweetener – I use Lakanto Classic Monkfruit – 18 Tbsp no sugar added cherry pie filling 


Step - 1

Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins. Place a vanilla wafer, flat side down, in the bottom of each liner.

Step - 2

In a medium sized mixing beat eggs, vanilla extract, sweetener, and cream cheese until smooth.

Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full. Bake for 15 minutes. Remove from oven and let them cool for 10 minutes. Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.

Step - 3

Note: Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.

Step - 4

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Step - 5

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