Cheesecake is good no matter how you slice it but there's just something about these adorable mini cakes. Top with a spoonful of raspberry jam and serve!
6 reduced-fat vanilla wafers
1/2 pound (8-ounce) block 1/3-less-fat cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/8 teaspoon vanilla extract
1 1/2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 cup raspberry jam
How to Make It
Preheat oven to 375°.
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.
With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.
When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.
I took your recipe for what it's worth and that's not much.I took a traditional cheese cake recipe in cupcake form with nilla wafers on the bottom and chocolate moose on top and that recipe outways yours 100 to 1, sorry,your recipe doesn't even come close to a 1.
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