My mom made a recipe similar to this growing up, each and every Christmas. I was craving them and decided to create a recipe that was lighter and only made 12 (since I knew there was a good possibility I would be responsible for eating most of them). They came out great and I'm making them again this week! I hope your sweet tooth enjoys these mini cheesecakes!
Easy & Light Mini Cheesecakes
12 foil muffin tin liners (must be foil)
12 vanilla wafers
2 (8 ounce) packages of Neufatel cheese (the 1/3 less fat version of cream cheese)
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
cherry pie filling (or your favorite cheesecake topping)
Preheat your oven to 325 degrees. Line your muffin tin with foil liner and place 1 vanilla wafer in each muffin cup (the vanilla wafer acts as your crust). Combine Neufatel cheese, sugar and vanilla until well-blended. Add in eggs and mix well. Pour over wafers filling 3/4 of the way to the top (I use an ice-cream scoop to assist in this process). Bake for 25 minutes. Do not remove from pan until completely cool. Top with your favorite cheesecake topping and store in the refrigerator.