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Very Berry Cheesecake Cups
  (209 ratings) Nutrition Information:
Calories: 243Protein: 9 g Carbs: 35 g Fat: 7 g Saturated Fat: 4 g Sodium: 384 mg Fiber: 1 g
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This cheesecake recipe is so easy you won't believe it! And this creamy, sweet combo is instantly portion controlled!
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Ingredients:
1 8 ounce package fat-free cream cheese, softened
1 8 ounce package light cream cheese, softened
2 tbsp non-fat milk
3 tablespoons sugar
1/2 tsp vanilla extract
1 can (16-21 ounces) light blueberry or cherry pie filling
24 gingersnaps
1 8 ounce package light cream cheese, softened
2 tbsp non-fat milk
3 tablespoons sugar
1/2 tsp vanilla extract
1 can (16-21 ounces) light blueberry or cherry pie filling
24 gingersnaps
Directions:
| 1 | Beat cream cheese, milk, sugar and vanilla extract in a medium bowl with an electric mixer on high speed until well blended. |
| 2 | Using muffin tins lined with paper liners or ramekins, place one gingersnap on the bottom. Next, arrange 2 gingersnaps on each side of the liner or ramekin. Repeat this step for each liner or ramekin. |
| 3 | Fill each liner or ramekin with 1/4 cup cream cheese mixture and top with 1/4 cup berry pie filling. |
| 4 | Cover with plastic wrap and refrigerate for 8 hours or overnight. Makes 8 individual servings. |
| 5 | To lower calories, use fresh berries mixed with a small amount of berry flavored syrup! |
| 6 | ENJOY! |
| Ratings & Reviews |
(209 ratings) |
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