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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
Details
Servings 12
Preparation time 20mins
Cooking time 200mins
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.
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