Source: Murray Sugar Free

Miniature chocolate chip cheesecake crusts filled with a cherry cheesecake filling.

Servings

12.0
12 floz  Murray's Sugar Free Chocolate Chip Cookies 12.0
12 oz  fat free cream cheese 1.0
1 cup  Cottage Cheese, 2% fat, small curd 0.5
0 1/2 cup  Egg Substitute, frozen 0.5
0 1/2 cup  SPLENDA® No Calorie Sweetener, granulated 2.0
2 tbsp  white all purpose flour 1.0
1 tsp  fresh lemon peel 0.5
0 1/2 tsp  vanilla extract 0.75
0 3/4 cup  Pie Filling, cherry, low calorie

1. Line twelve muffin cups with foil bake cups. Lightly spray with nonstick cooking spray. Place one cookie in each.
2. In food processor bowl combine cream cheese, cottage cheese, egg substitute, sugar substitute, flour, lemon peel and vanilla. Cover and process until smooth.
3. Spoon onto crusts. Bake at 300°F about 18 minutes or until almost set. Cool on wire rack for 30 minutes. Peel away foil cups.
4. Spoon onto crusts. Bake at 300°F about 18 minutes or until almost set. Cool on wire rack for 30 minutes. Peel away foil cups.