½ (8 ounce) package fat-free cream cheese, softened
3 ounces bittersweet or semisweet chocolate, melted and cooled
½ cup sugar
¼ cup nonfat milk
1½ teaspoons vanilla extract
1 large egg white, lightly beaten
¼ cup ?nely chopped dried cherries or dried apricots
Chocolate curls and/or small whole or sliced strawberries (optional)
Preheat oven to 350°F. Line twelve 2- ½-inch muffin cups with foil or paper bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
Beat both cream cheeses in a medium bowl with an electric mixer on medium speed for 30 seconds. Beat in chocolate, sugar, milk and vanilla until well combined. Stir in egg white. Stir in dried cherries (or apricots). Spoon filling into the prepared cups, filling each about ¾ full.
Bake about 20 minutes or until set. Cool in muffin pan on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pan. Cool on a wire rack for 1 hour. Cover and chill for 3 to 24 hours.
If you like, garnish with chocolate curls and/or strawberries before serving.