Strawberry Swirl Cheesecake Minis with Vanilla Wafers & Splenda

Ingredients:

For the crust:

• 8 Mr. Christie’s Vanilla Wafers (can also be made without a crust)

For the filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated no calorie sugar substitute (I used Splenda but it can also be mase with sugar)
• 1 tbsp lemon juice
• 1 egg

For the strawberry swirl:

• 1/2 cup pureed strawberries (about 3/4 cup chopped)
• 1 tbsp granulated no calorie sugar substitute or sugar

Directions:

Pre-heat oven to 350°F

To make the crust:

Take an 8 cup muffin pan and place a paper liner into each cup. Lightly spray the paper liners with non-stick cooking spray.

Place a vanilla wafer in the bottom of each cup, rounded side up.

To make the cheesecake filling:

In a medium sized bowl and using a hand mixer, mix together the cream cheese and sugar/substitute until smooth and blended.

Add the egg and lemon juice and continue to mix until they are fully incorporated.

Carefully spoon the filling over the vanilla wafers in the muffin cups.

To make the strawberry swirl:

Purée the sliced strawberries in the blender with a tablespoon of sugar/substitute.

Place about a teaspoon of strawberry purée on top of the filling. Using a toothpick, gently swirl the purée into the filling…do not over mix.

Place the muffin pan into the pre-heated oven and bake for approximately 20-25 minutes. The cheesecake will still be a bit spongy in the middle while it is warm.

Remove from the oven and place the muffin pan on a wire rack to cool. Once cool, place the mini cheesecakes in the refrigerator.

Makes 8 servings, each serving made sugar substitute (Splenda or similar 0 calorie) has 127calories, 107mg sodium, 5.1g carbohydrates.

Recipe found at ibreatheimhungry.com, modified, rewritten and adapted for low sodium.