Source: dLife

Creamy muffin size cheesecakes topped with fruit.

Servings

1 cooking spray
8 Cookies, vanilla wafers, Nilla , crushed
12 oz fat free cream cheese , softened
0.5 cup sugar
1 tbsp white all purpose flour
1 tsp vanilla extract
0.25 cup Egg Substitute, Better 'N Eggs, frozen , thawed
0.75 cup Fruit, mixed, harvest berries, frozen , thawed

1 With non-stick spray, coat ten 21/2-inch muffin cups. With about 1 teaspoon of the crushed vanilla wafers, line the sides and bottoms of the muffin cups. Set aside.
2 Beat the cream cheese in a medium mixing bowl with an electric mixer on medium speed, until smooth. Stir in the sugar, flour, and vanilla, and beat on medium speed until smooth. On low speed, beat in the egg product just until combined.
3 Into muffin cups, divide mixture evenly. Bake in a 325 degree F oven until set (18 to 20 minutes). Cool in pan on a rack for 5 minutes. Covering pan, chill for 4 to 24 hours.
4 Before serving, remove cheesecakes from muffin cups, and top with thawed fruit.

If you prefer, you may line the muffin tins with decorative, mini paper cups and continue recipe as directed.