Wednesday, March 7, 2012

recipe review: cherry cheesecakes

I made these a few weekends ago for a potluck and they were a hit!  No one realized they had come from Weight Watchers, and they gobbled them up.  The only thing that was a bigger hit was my Chocolate Chip Cookies, but they're 3 Points Plus per cookie, and simply not as filling or satisfying as these mini cheesecakes.  

I highly recommend that you make these for your next family gathering, office party, or just for you and your friends!  

Cherry Cheesecakes
3 Points Plus
makes 12 servings

3/4 cup graham cracker crumbs (this is about 1/2 of a sleeve of graham crackers)
2 tbsp of light butter
2/3 cup low fat cream cheese
6 tbsp fat free cream cheese
3 tbsp lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cup sugar

3/4 cup lite pie filling, cherry

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

You will have extra pie filling, so I put it into a plastic bag, removed the excess air and threw it in the freezer for the next time that I make this.  

I couldn't find light butter or fat free cream cheese, so I had to make due with "full fat" butter and all low fat cream cheese.  This added one Points Plus, bringing the total treat to four Points Plus but to be honest, it was still worth it!  I felt like I was eating something I definitely shouldn't have been, and the egg whites make the treat sort of light and fluffy!  

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