Mini Cherry Cheescakes
¾ cup graham cracker crumbs
2 Tbsp light butter, melted
8 oz light cream cheese
3 Tbsp lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
½ cup sugar ( I used Splenda)
¾ cup light fruit pie filling, cherry
Preheat oven to 375 and place 12 cupcake liners in cupcake pan.
In a small bowl, combine graham cracker crumbs and melted butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract, and sugar. Beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon of cherry pie filling. Yields one cheesecake per serving.