Lemon Cheesecake Bites

Directions

• 1 Preheat oven to 325°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.
• 2 For crust, in a small bowl combine finely crushed graham crackers, ¼ cup of the sugar and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes then cool on a wire rack.
• 3 In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining ¾ cup sugar, yogurt, pudding mixture and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.
• 4 Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.
• 5 In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.
• 6 Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.

• Tip: If using a sugar substitute, choose from Splenda(R) Granular, Sweet'N Low(R) bulk or packets, or Truvia(R) Spoonable or packets. Follow package directions to use product amount equivalent to ¼ cup sugar for the crust and ¾ cup sugar for the cheesecake filling. Nutrition per serving with substitute: same as below, except 114 calories, 8 g carbohydrate, 3 g total sugar.