Morgan's Reduced-Fat Cheesecake Cups recipe
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- 8 reduced-fat vanilla wafers 1 (8 ounce) package 1/3-less-fat cream cheese, softened ¼ cup white sugar 2 tablespoons white sugar 1 egg ¼ teaspoon vanilla extract ¼ teaspoon lemon extract 1 (16 ounce) can blueberry pie filling, or to taste
Nutrition Info
- 230.6 caloriescarbohydrate: 39.2 gcholesterol: 41.2 mgfat: 6.2 gfiber: 1.5 gprotein: 4.2 gsaturatedFat: 3.5 gservingSize: -sodium: 112 mgsugar: 32.1 gtransFat: : -unsaturatedFat: : -
Directions Morgan's Reduced-Fat Cheesecake Cups
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.
Place 1 wafer in the bottom of each cupcake liner.
Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth.
Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.
Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.