but they're BIG on flavor to satisfy that sweet tooth
without lots of guilt!
Mini Apricot Cheesecakes
24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened (I used Neufchatel 1/3 less fat)
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves (I used Smucker's Sugar Free)
Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full.
Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator. Yield: 2 dozen.
Taste of Home Recipe