Recipe
Dessert
Mini Cherry Cheesecakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 12 Hy-Vee vanilla wafers | ||
| ¾ c. fat free cottage cheese | ||
| 1 (8 oz) pkg Hy-Vee reduced-fat cream cheese, softened | ||
| 6 tbsp. Splenda sweetener | ||
| 2 Hy-Vee large eggs | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 1 c. light cherry pie filling |
Directions
- Preheat oven to 350 degrees.
- Line a 12-cup muffin pan with cup cake liners. Place a vanilla wafer in the bottom of each cup cake liner.
- In a mixing bowl, combine cottage cheese and cream cheese. Beat with an electric mixer until smooth. Add sweetener, eggs and vanilla extract. Spoon about 1/4 cup into each cup cake liner.
- Bake 20 minutes. Remove from oven and let cool.
- Store covered in the refrigerator until serving time.
- To serve, top each with about 1 1/2 tablespoons cherry pie filling.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 45mg
- Sodium: 170mg
- Total Carbohydrates: 10g
- Protein: 5g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 4%