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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Real_king _Dan
[email protected]I'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
[email protected]These mini cheesecakes were the perfect ending to my dinner party. They were light and refreshing, and everyone loved them.
Ud Nsdj
[email protected]The cheesecake filling is so creamy and delicious. It's the perfect balance of sweet and tangy.
Romantic J
[email protected]I love the crumbled graham cracker crust on these mini cheesecakes. It adds a nice texture and flavor.
Md Ijharul
[email protected]These 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
[email protected]The filling is so creamy and smooth. It's the perfect balance of sweetness and tartness.
Mega47 Gaming
[email protected]I love the crust on these mini cheesecakes. It's so crispy and buttery.
CjAlero 02
[email protected]These are the perfect size for a party or potluck. They are also very easy to make ahead of time.
md nurul
[email protected]Overall, 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
[email protected]These were a bit too dense for my liking. I think I would try using a different recipe next time.
Nkosinathi Madlophe
[email protected]I 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
[email protected]These 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
[email protected]I love that these mini cheesecakes are only 2 points each. They are a perfect guilt-free treat.
UwU cookie
[email protected]These were easy to make and turned out great! I used a muffin tin instead of a springform pan and they worked perfectly.
Faheem Faheem
[email protected]I'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
[email protected]These 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
[email protected]I 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
[email protected]I 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
[email protected]These 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.