Strawberry-Topped Cheesecake Cups
Makes 8 servings
|1||cup sliced strawberries|
|10||packages sugar substitute, divided|
|1||teaspoon vanilla, divided|
|1/2||teaspoon grated orange peel|
|1/4||teaspoon grated fresh ginger|
|1||package (8 ounces) cream cheese, softened|
|1/2||cup sour cream|
|2||tablespoons granulated sugar|
|16||vanilla wafers, crushed|
- Combine strawberries, 1 package sugar substitute, 1/4 teaspoon vanilla, orange peel and ginger in medium bowl; toss gently. Let stand 20 minutes to allow flavors to blend.
- Meanwhile, combine cream cheese, sour cream, remaining 9 packets sugar substitute and granulated sugar in medium mixing bowl. Add remaining 3/4 teaspoon vanilla; beat 30 seconds at low speed of electric mixer. Increase to medium speed; beat 30 seconds or until smooth.
- Spoon cream cheese mixture into 8 individual 1/4-cup ramekins. Top each with about 2 tablespoons vanilla wafer crumbs and about 2 tablespoons strawberry mixture.
|Saturated Fat||9 g|
|Total Fat||15 g|
|Calories from Fat||66 %|
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