Cherry Cheesecakes

3/4 c graham cracker crumbs
2 T light butter, melted
2/3 c low fat cream cheese
6 T fat-free cream cheese
3 T fresh lemon juice
2 large egg whites
1 1/2 t vanilla
1/2 c sugar
3/4 c light fruit pie filling, cherry

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 T of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites vanilla, and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and cool. Top each with 1 T cherry pie filling.

Yields 1 cheesecake per serving.
Serves 12.
3 pts