Skinny Mini Cheesecake
Delicious mini cheesecakes with half of the calories!
from 1 vote
Graham Cracker Crust:
graham cracker sheets
I used reduced fat
fat free Cool Whip
(8 opackage fat-free cream cheese
or 6 Splenda packets
In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!
Skinny Mini Cheesecake https://therecipecritic.com/skinny-mini-cheesecake/