Think cheesecake has to be full of fat? Fat-free cream cheese and fresh fruit make these “Mini Cheesecakes” from “3 Steps to Weight Loss” (Better Homes and Gardens Books) a guilt-free treat. At just a couple of bites each, they still burst with flavor and will satisfy any sweet tooth.

Mini Cheesecakes

To create a colorful platter, top the miniature desserts with an assortment

of fresh fruits.

1/3 cup crushed vanilla wafers

1 8-oz. tubs fat-free cream cheese, softened

1/2 cup sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla

1/4 cup refrigerated or frozen egg product, thawed

3/4 cup fresh fruit (such as halved grapes, cut-up pineapple, cut- up peeled kiwifruit or papaya, red raspberries, blueberries, sliced strawberries or plums, or orange and grapefruit sections)



1. Coat ten 2-1/2 inch muffin cups with cooking spray. Sprinkle the bottom and side of each cup with a rounded teaspoon of the crushed vanilla wafers. Set aside.

2. In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour and vanilla. Beat on medium until smooth. Add egg product; beat on low just until combined. Divide evenly among the muffin cups.

3. Bake in a 325 F oven for 18 to 20 minutes or until set. Cool in muffin cups on a wire rack for five minutes. Cover and refrigerate for four to 24 hours.

4. Remove the cheesecakes from muffin cups. Before serving, top the cheesecakes with fresh fruit.

Makes 10 cheesecakes


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