Cherry Cheesecake Cups
Valentine’s Day can be a very divisive holiday. Regardless of whether they’re attached or single, people seem to either absolutely love this holiday and go all out or hate everything it stands for with a passion. Personally, I like it (which I guess puts me in the middle). Although we should of course appreciate our loved ones every day of the year, I think it’s nice to have a day set aside specifically to show the people you love that you care. It doesn’t have to be a significant other, it can be your best friends or your family. It also doesn’t have to be about buying extravagant gifts or boxes of chocolates (though obviously it’s totally okay if that’s included!). I think it should be about finding ways to show or tell the people in your life that you love and appreciate them.
With all that said, what better way to show your husband/wife/parents/girlfriend/boyfriend/best friend/brother/sister/fiancé/neighbor/co-worker/mailman/pizza-delivery-boy that you love and appreciate them than with cheesecake? Mmm. Specifically, sweet, creamy cheesecake smothered in a gooey cherry topping and individually packaged into neat little individually-portioned cups. *Swoon* Plus they’re secretly light at only 113 calories or 3 Weight Watchers Points+ each and they take less than 10 minutes of prep time. Cheesecake is probably my absolute favorite dessert, so if you’re looking for the way to my heart with Valentine’s Day only a week away, you found it!
Cherry Cheesecake Cups
Yield: 12 cups
12 Nilla Wafers
8 oz 1/3 less fat cream cheese, softened
6 oz fat free vanilla Greek yogurt
1/3 cup sugar
1 ½ t vanilla extract
2 t lemon juice
1 large egg
¾ cup light cherry pie filling (I used Comstock)
- Preheat the oven to 375 and line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
- In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice and egg and beat with an electric mixer until smooth and creamy. Spoon the mixture evenly into the cupcake liners, filling each about 2/3 full.
- Bake for about 15 minutes or until the centers are almost set. Remove from the oven and allow the cakes to cool completely. The cakes will puff up while baking but will sink in the center while cooling, making a perfect pocket for cherry filling.
- Once the cheesecake cups are cool, spoon one tablespoon of cherry pie filling onto the top of each cake. Refrigerate until ready to serve. The cakes are best served cold, so refrigerating at least an hour is recommended.
Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on weightwatchers.com)
113 calories, 14 g carbs, 5 g fat, 3 g protein, 0 g fiber (from myfitnesspal.com)
An Emily Bites Original