Cheesecake Cupcakes

  • Cooking spray
  • 20 reduced fat vanilla wafers, crushed
  • 1 (8 oz.) carton 1/3 fat cream cheese
  • 1/2 c. sugar
  • 2 tsp. flour
  • 1/4 tsp. almond extract
  • 1/4 tsp. vanilla extract
  • 2 egg whites
  • 1/4 tsp. cream of tartar

Preheat the oven to 350 degrees.

Place ten paper muffin cups into a muffin tin and lightly spray them with cooking spray. Sprinkle the vanilla wafer crumbs evenly into the bottom of the cups (each cup will have about one heaping teaspoon of crumbs in it).

In a large bowl, combine the cream cheese, sugar, flour and extracts. Set aside.

In a medium-sized glass bowl, combine the egg whites and cream of tartar. Beat the mixture with an electric beater set on the highest setting until stiff peaks form. Set aside.

Immediately beat the cream cheese mixture until it is smooth. Carefully fold in the egg white mixture. Spoon the mixture evenly into the crumb-coated muffin cups.

Bake the cupcakes in the preheated oven for 20 minutes or until they are set. Cool the cupcakes in the cups -- then cover and chill until ready to serve.

  • Yields: 10 servings
  • Preparation Time: 40 minutes
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