Petite Cherry Cheesecakes

Petite Cherry Cheesecakes

Petite Cherry Cheesecakes


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.

Nutrition Information

Per Serving: (2 mini cheesecakes)
Calories: 70
Calories from fat: 24
Fat: 2g
Saturated Fat: 2g
Cholesterol: 22mg
Sodium: 62mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 8g
Protein: 2g

SmartPoints value : 3

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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