Mini Cherry Cheesecakes

Just in time for Valentine's Day, I thought I'd share these yummy mini cherry cheesecakes! I made these last year for the first time, and I had to make them again this year because they are so good! Eric and I both love cheesecake, but unfortunately cheesecakes can be a bit heavy. This WW recipe lightens it up using light and fat-free cream cheese, egg whites, light pie filling and light butter. They are super easy to whip together, and take only 15 minutes to bake. Just be sure to fully let them cool. I was really impatient and wanted one right after I topped them off with cherry pie filling, and they didn't want to come out of the cupcake liners. These are perfect for a snack and will last a few days in the fridge! Enjoy!! xo


(recipe via Weight Watchers)


3/4 cup graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup low-fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cup sugar
3/4 cup light fruit pie filling, cherry


Place 12 cupcake liners in a cupcake tin. Preheat oven to 375º.

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 a 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, for 3 PointsPlus value.