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Mini Cheesecakes with Fresh Fruit

Servings: Makes 10 mini cheesecakes
Comments:
Top these tiny cheesecakes with whatever fruit strikes your fancy. The small size makes perfect party treats or light desserts. This recipe is featured in the book Better Homes and Gardens Low-Fat & Luscious.

Ingredients:
Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections

Instructions:
Spray 10 muffin cups with nonstick coating. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed till smooth. Add sugar, flour, and vanilla. Beat on medium speed till smooth. Add egg product and beat on low speed just till combined. Divide evenly among the muffin cups.

Bake in a 325° F oven for 18 to 20 minutes or till set. Cool in pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from the muffin cups. Just before serving, top cheesecakes with fresh fruit.

Makes 10 mini cheesecakes.

Source: Better Homes and Gardens
Date: January 8, 2003