Ingredients
2 packages (8 ounces each) reduced-fat cream cheeseSugar substitute equivalent to 1/2 cup sugar1/2 cup sugar1 teaspoon vanilla extract1 egg, lightly beaten1/4 cup egg substitute12 reduced-fat vanilla wafers1 can (12 ounces) strawberry cake and pastry filling
Preparation
In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.
