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 cup plain, non-fat Greek yogurt
  • ½ tablespoon lemon juice
  • ½ teaspoon vanilla
  • 24 cherries from light cherry pie filling
  • 24 mini muffin liners


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.
With an electric mixer, cream the cream cheese and sugar together until smooth.
Add the egg and beat until it is thoroughly incorporated, before beating in the yogurt, lemon juice, and vanilla. The batter will be runny.
Fill the liners nearly to the top using a teaspoon measuring spoon, and bake until the cheesecakes are set, 10-12 minutes.
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.
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: 3
The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.


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