24 mini vanilla wafers
4 ounces ⅓ less-fat cream cheese, softened (half of a block of cream cheese)
¼ cup sugar
1 egg, room temperature
¼ plain, non-fat Greek yogurt
½ tablespoon lemon juice
½ teaspoon vanilla
24 cherries from light cherry pie filling
Other: 24 mini muffin liners
1 Preheat the oven to 300° F and line a 24-count mini muffin tin with mini muffin liners. Place 1 vanilla wafer in each cupcake liner, flat side down.
2 With an electric mixer, cream the cream cheese and sugar together until smooth.
3 Add the egg and beat until it is thoroughly incorporated, before beating in the yogurt, lemon juice, and vanilla. The batter will be runny.
4 Fill the liners nearly to the top using a teaspoon measuring spoon, and bake until the cheesecakes are set, 10-12 minutes.
5 Allow to rest in the muffin tin on a cooling rack for 10 minutes before removing mini cheesecakes from the tin. The tops will fall slightly after they have cooled.
6 Place 1 cherry on top of each mini cheesecake. Refrigerate until completely chilled, or overnight.
Per Serving: (2 mini cheesecakes)
Calories from fat: 24
Saturated Fat: 2g