Low Fat Mini Cheesecakes

Here is a yummy cheesecake receipe made from splenda and a tofu based cream cheese spread. The dessert is low carb, low fat and easy to make. Prep time is 10 minutes. Cooking time is about the same.

INGREDIENTS:

2 (8 oz.) containers of Tofutti "Better Than Cream Cheese" spread
2 eggs
1/2 cup Splenda **OR** granulated sugar
1 teaspoon vanilla extract
12 foil cupcake liners
12 Nilla Wafer Cookies (omit if you want the dessert to be sugar-free)

DIRECTIONS:

Place cream cheese spread in a bowl and mix well, until there are no lumps. Add the eggs, vanilla and Splenda (or sugar). Mix well.

Place the foil cupcake liners on a baking sheet (remove the paper liner) and then lay 1 Nilla Wafer cookie inside each liner. Spoon 1/8 - 1/4 cup of cheesecake mix into each foil cup. Fill the cups as high as you like (the mix won't spill over as it cooks).

Bake the cheesecakes at 350 degrees for 10-15 minutes. Cool then top with your favorite fruit pie filling or fresh berries (mixed with lemon juice).

** I've served this dessert at two dinner parties and both times, the guests never knew that they were eating a tofu based product. The cheesecake flavor and texture is spot on. **