Cheesecake Treasures
Recipe from Better Homes and Gardens

Counting calories? Serve these neat little fruit-topped cheesecake cups. Lower in fat than traditional cheesecake recipes, this version calls for low-fat cream cheese and refrigerated or frozen egg product.


Cheesecake Treasures

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Servings: Makes 12 servings.
Prep Time: 25 mins
Total Time: 5 hrs 15 mins
Related Categories: Cheesecake, Desserts, Low Calorie, Low Sodium
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 3  tablespoons
    finely crushed vanilla wafers or graham crackers
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  •   12 ounces
    reduced-fat cream cheese (Neufchatel), softened
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  • 3/4  cup
    sugar
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  • 1  tablespoon
    all-purpose flour
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  • 1-1/2  teaspoons
    vanilla
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  • 1  4-ounce
    carton refrigerated or frozen egg product, thawed (about 1/2 cup)
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  • 1-1/2  teaspoons
    finely shredded lemon peel or orange peel
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  • 3/4 to 1  cup
    peeled, sliced, and halved kiwifruit; quartered strawberries; whole raspberries; halved grapes; and/or orange sections
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  •  
    Thinly sliced mint leaves (optional)
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Directions
1.
Spray the bottom and sides of twelve 2-1/2- or 2-3/4-inch muffin cups with nonstick cooking spray. Sprinkle with crushed wafers or crackers. Set aside.
2.
Beat cream cheese in a medium mixing bowl with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until fluffy. Add egg product, beating on low speed just until combined. Do not overbeat. Stir in lemon peel or orange peel. Divide cream cheese mixture evenly among the muffin cups.
3.
Bake in a 325 degree F oven about 20 minutes or until set. Cool cheesecakes in pan on a wire rack about 30 minutes or until firm. Loosen the cheesecake edges from the muffin cups; carefully remove cheesecakes. Cover and chill for at least 4 hours or up to 24 hours.
4.
Just before serving, arrange fresh fruit on top of each cheesecake. If desired, garnish with mint leaves. Makes 12 servings.
Nutrition information
Calories 157, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 21 mg, Sodium 136 mg, Carbohydrate 19 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 4%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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