Lighter Mini Cheesecakes

Recipe by From a Chef's Kitchen

Enjoy a lighter, healthier Easter with Lighter Mini Cheesecakes. Less guilt and portion control!

Ingredients

• 12 reduced-fat vanilla wafers
• 2 packages (8-ounce) Neufchatel or reduced-fat cream cheese
• 2 eggs
• 2 tablespoons lemon juice ((about 1 large lemon) )
• ⅔ cup sugar
• sweetened shredded coconut
• 36 mini bird eggs

Method

1. Preheat oven to 350 degrees.
2. Line muffin tins with 12 paper baking cups. Place a vanilla water in each one (centered).
3. In a mixing bowl, combine cream cheese, eggs, lemon juice and sugar. Beat until smooth.
4. Divide filling equally among the 12 baking cups. (The filing will come to about 3/4 of the way to the top.)
5. Bake for 17-18 minutes or until set and top just lightly cracks. Cool on a baking rack for 10 minutes, then refrigerate 1 hour.
6. Top with sweetened coconut and 3 bird eggs per cheesecake.

View the recipe instructions at From a Chef's Kitchen