No Baked Cherry Topped Cheesecake Cupcakes

By sretzlaff

calories 110

Ingredients

• 8 ounces light cream cheese
• 8 ounces non fat cream cheese
• 1/4 cup light sour cream
• 1/3 cup granulated sweetener (Splenda)
• 1/4 teaspoon almond extract
• 2 tablespoons powdered sugar
• 1/2 teaspoon lemon zest
• 1/2 cup light whipped topping
• 12 vanilla wafers
• 1 1/2 cups light cherry filling

Preparation

Step 1

1. Line 12 muffin cups with foil liners and lightly coat with cooking spray. In a large bowl, with an electric mixer, beet the first 7 ingredients (cream cheese thru lemon zest) until smooth. Gently fold in the whipped topping.
2. Place a vanilla wafer in each foil liner (flat side down). Top each wafer with 3 tablespoons of cheesecake filling, smoothing the top. Refrigerate for at least 3 hours. Top each cheesecake with 2 tablespoons of cherry filling before serving.