Low Fat or NOT Low Fat Mini Cheesecakes. Your choice

You know this girl doesn't do anything low fat however this recipe is versatile enough that you seriously don't notice if its low fat or not. So you make the call. :)

3-8 oz box of Low Fat Cream Cheese (or regular if you are a rebel)
1 cup Splenda or Sugar
3 Large Eggs
1 TBS Vanilla (I always use Mexican)
Dash of kosher salt
24 baking cups, sprayed with cooking spray
24 Nilla Wafers (for the bottom of each cup)

Cream the cheese and sugar until very well blended. Scraping sides frequently. Add vanilla and dash of salt. Then add one egg at a time beating real well and scraping sides of the bowl too.

After combined and there are no lumps, fill each cup half way.


Bake for 24 minutes at 350.
I set my timer for 12 minutes and then I turn the muffin pans the opposite direction and cook them for an extra 12 minutes. You don't want color on the top, just for the bottom to be brown and the top to be cracked.

While they are cooling here is an icing you can make or you can top them with fruit topping of your choice, pie filing or even plain.

Icing:

1.5 cups light sour cream (or regular)
Couple of TBS of sugar or splenda (just enough to make the icing sweet)
Mix with a spoon in a bowl and put on top of each cheesecake. You might need more or less depending on how much you like. You can put back in the oven and let icing set for an extra 2 or 3 minutes or just let it cool on top of the cheesecakes.

You can add any stir in you want, this is a plain Jane recipe that you can adapt to anyone's taste!