Source: dLife

These bite-size no bake cheesecakes feature cookie crumbs and fresh strawberries.

Servings

1 cup vanilla cookie crumbs
1 oz light unsalted stick margarine , melted
0.5 package unflavored gelatin , equal to 1 teaspoon
1 tbsp cold water , cold
1.5 cup low fat cottage cheese
0.75 tsp vanilla extract
0.33 cup SPLENDA® No Calorie Sweetener, granulated
6 cup fresh strawberries , 24, hulled
2 tbsp sugar-free glaze , equal to 1 packet

1 Arrange 24 mini-cupcake liners in miniature cupcake pan.
2 To prepare crust, toss together vanilla cookie crumbs and margarine. Press crumbs in bottom of each cupcake liner. Set aside.
3 To prepare filling, stir together gelatin and cold water in a small bowl. Place in a small pot and let stand for 1 minute, until softened. Place over medium high heat and cook for a couple of minutes, stirring once or twice until gelatin is dissolved. Remove from stove and let cool.
4 In a food processor, puree cottage cheese, vanilla and SPLENDA until smooth. Add gelatin with processor running, and process a few more seconds until mixture is smooth.
5 Pour filling into cupcake liners and refrigerate until set, about 3 to 4 hours.
6 Top each mini cupcake with 1 strawberry. Prepare glaze according to package directions. Drizzle glaze over strawberry. Refrigerate until serving time.