Mini Cherry Chocolate Chip Cheesecakes

Murray Sugar Free® Chocolate Chip cookies brings the perfect balance between sweetness and tartness.

Prep Time: 15 minutes
Total Time: 220 minutes
Servings: 12

  • 12 Murray Sugar Free® Chocolate Chip cookies
  • 12 ounces fat-free cream cheese, softened*
  • 1 cup small-curd, fat-free cottage cheese
  • 1/2 cup refrigerated or frozen egg substitute, thawed
  • 1/2 cup Splenda granular (sugar substitute)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla
  • 3/4 cup light cherry pie filling
Mini Cherry Chocolate Chip Cheesecakes
  1. Line twelve muffin cups with foil bake cups. Lightly spray with nonstick cooking spray. Place one cookie in each.
  2.  In food processor bowl combine cream cheese, cottage cheese, egg substitute, sugar substitute, flour, lemon peel and vanilla. Cover and process until smooth. Spoon onto cookie. Bake at 300°F about 18 minutes or until almost set. Cool on wire rack for 30 minutes. Peel away foil cups.
  3. Refrigerate at least 2 hours. Spoon pie filling onto cheesecakes.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 1 1/2 starch, 1/2 fat