Marlene's No-Bake Red, White and Blue Cheesecake Cupcakes
By pavaldez
Marlene Says: The cheesecake base is as versatile as it is easy. Top with light cherry pie topping for Christmas or Valentine's Day, double the strawberries for Easter, or corwn with fresh-picked blackberries in August.
- 12
Ingredients
- 2/3 cup crushed grahm crackers
- 2 tablespoons granulated no-calorie sweetener (or 3 packets)
- 3 tablespoons butter, melted
- 8 ounces tub-style reduced-fat cream cheese
- 8 ounces nonfat cream cheese, room temperature
- 1/3 cup granulated no-calorie sweetener (or 8 packets)
- 1/2 cup light sour cream
- 1 cup light whipped topping, thawed
- 1/4 teaspoon almond extract
- 1 cup blueberries
- 6 medium srawberries, stemmed and halved
Preparation
Step 1
1. Line 12 muffin cups with cupcake liners. Lightly spray the liners with cooking spray.
2. In a medium bowl, mix together the graham cracker crums, 2 tablespoons sweetener, and butter. Press 1 rounded tablespoon into the bottom of each muffing cup. Place in the refrigerator to chill.
3. In a medium bowl, with an electric mixer on low speed, beat the cream cheeses, 1/3 cup sweetener, and sour cream until smooth. Beat in 1/2 cup of whipped topping and the almond extract. Fold in the remaining topping.
4. Spoon the cheesecake filling into the crusts ands mooth the tops. Place a strawberry half in the center of each cheeseckae and arrange the blueberries around the strawberry. Place cheesecakes in the refrigerator and chill until set, at least 2 hours.