These individual cheesecakes are made with a reduced-fat vanilla wafer crust and and filled with reduced-fat cream cheese and chocolate. They make a perfect light dessert.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. Line twelve 2-1/2-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 3/4 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.

Nutrition Facts

1 mini cheesecake
156 calories; protein 4.4g; carbohydrates 18.9g; dietary fiber 0.7g; sugars 15g; fat 7.6g; saturated fat 4.5g; cholesterol 17.3mg; vitamin a iu 395.4IU; folate 9.8mcg; calcium 44.3mg; iron 0.5mg; magnesium 4.3mg; potassium 98.2mg; sodium 147.4mg.

1 1/2 fat, 1 other carbohydrate