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Cherry Bowl Cheesecakes

Cherry Bowl Cheesecake

Cherry Bowl Cheesecake


Makes 8 servings


1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 can (16 ounces) light cherry pie filling


  1. Beat cream cheese, milk, sugar substitute and almond extract in medium bowl with electric mixer at high speed until well blended.
  2. Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.

Cheesecake Parfaits

Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer half of crushed wafers, half of cream cheese mixture and half of pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and fat-free whipped topping, if desired.

Nutritional Information

Serving Size: 1 cheesecake
Fiber 1 g
Carbohydrate 29 g
Cholesterol 16 mg
Saturated Fat 4 g
Total Fat 7 g
Calories from Fat 29 %
Calories 214
Protein 9 g
Sodium 387 mg

Dietary Exchange

Fat 1-1/2
Fruit 1
Starch 1

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