MINI CHEESECAKES (WEIGHT WATCHERS: 2 PTS) RECIPE - (4.1/5)
Provided by pikassob
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined. Fill each baking cup 2/3 full with cream cheese mixture. Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven. Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour. Right before serving, top with fresh fruit of your choice.
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Real_king _Dan
real_king_@gmail.comI'm not a huge fan of cheesecake, but I really enjoyed these mini cheesecakes. They were the perfect size and not too heavy.
Nathaniel Frank
n-frank@hotmail.comThese mini cheesecakes were the perfect ending to my dinner party. They were light and refreshing, and everyone loved them.
Ud Nsdj
u_nsdj96@gmail.comThe cheesecake filling is so creamy and delicious. It's the perfect balance of sweet and tangy.
Romantic J
j@hotmail.comI love the crumbled graham cracker crust on these mini cheesecakes. It adds a nice texture and flavor.
Md Ijharul
m-i45@yahoo.comThese mini cheesecakes are the perfect size for a single serving. They are also very easy to freeze, so you can always have them on hand for a quick dessert.
Md Sohan Islam Sumon
ms@hotmail.comThe filling is so creamy and smooth. It's the perfect balance of sweetness and tartness.
Mega47 Gaming
m_g44@yahoo.comI love the crust on these mini cheesecakes. It's so crispy and buttery.
CjAlero 02
02.c@hotmail.comThese are the perfect size for a party or potluck. They are also very easy to make ahead of time.
md nurul
n-md@hotmail.comOverall, I thought these mini cheesecakes were pretty good. They were easy to make and they turned out well. I would definitely make them again.
Napo Leon
leon.napo60@gmail.comThese were a bit too dense for my liking. I think I would try using a different recipe next time.
Nkosinathi Madlophe
m-n99@aol.comI had some trouble getting the cheesecakes out of the pan without breaking them. I think I will try using a silicone muffin tin next time.
Jay Gore
gore_jay@aol.comThese were a little too sweet for my taste, but I still enjoyed them. I think I would reduce the amount of sugar in the filling next time.
DEANNA
deanna@aol.comI love that these mini cheesecakes are only 2 points each. They are a perfect guilt-free treat.
UwU cookie
uwuc64@aol.comThese were easy to make and turned out great! I used a muffin tin instead of a springform pan and they worked perfectly.
Faheem Faheem
f_f@hotmail.frI'm not a big fan of cheesecake, but I really enjoyed these. They are not too heavy or dense, and the crust is perfectly crispy.
Rashmee Thapa
rashmeet@hotmail.comThese are the best mini cheesecakes I've ever had. The crust is perfect and the filling is creamy and delicious. I will definitely be making these again and again.
Upendra Baitha
baitha@yahoo.comI made these for a party and they were a huge success. Everyone loved them! They are so easy to make and they look really impressive.
Achampong Sheldon
asheldon27@hotmail.comI was skeptical about how good these would be, but I was pleasantly surprised. They were light and fluffy, with a perfect amount of sweetness. The crust was also very good.
Legend Legend
l_legend62@yahoo.comThese mini cheesecakes were a hit! They were so easy to make and they turned out perfectly. The crust was crispy and the filling was creamy and delicious. I will definitely be making these again.