Cheesecake--Healthier Version

I got this recipe from my Godmother, Pam, and decided to make it into muffin size servings as nobody in my household likes cheesecake and I can put the extras in the freezer for later. What makes it healthier? Only using egg whites lowers the cholesterol. Using lite instead of full fat cream cheese reduces the fat level. Don't use non-fat cream cheese as it doesn't bake right.

Ingredients: Makes about 24 muffin cheesecakes.

Crust:

• 1 sleeve Graham Crackers
• 5-6 Tbs Butter

Mix

• 4 (16 oz) pkgs cream cheese, either regular or lite for the healthier version.
• 2/3 c. sugar
• 2 tsp. vanilla
• 1/4 tsp salt

Meringue

• 5 eggs whites (Makes it cholesterol free.)
• 1/2 c. sugar
• 2 tsp. vanilla

First: 

1. Make the crust! Chop or crush a sleeve of graham crackers. I used my food chopper in the bowl, but you can use a food processor.
2. Add the butter and mix well.
3. Put a spoonful in the bottom of each muffin cup wrapper. 
4. Tap it down to make it crust like.
5. Bake it for about 4-5 minutes at 350 degrees (325 if you have non-stick pans as they cook hotter).
6. Set aside to cool.

Before Baking

After Baking

Cream Cheese

Second: Make the Mix

Add the ingredients for the mix. Leave the cheese on the counter to come to room temperature before making. It is creamier and easier to blend this way.

Only use this when baking, and add half the amount recipe calls for...Super yummy!

Sugar, Vanilla, Salt

mix until smooth

Third: Meringue

In a separate bowl, combine egg whites, sugar and vanilla. Whip them.

There are a few ways to separate the yolk and the whites. This is an easy way for me.

If you use the Pampered Chef Vanilla, you only need 1/2 the amount as it is very strong.

Start the beating

keep Going

Done, when soft mounds form.

Fourth: Combine the Mix and the Meringue

Add the meringue to the mix and gently stir together. You don't want to break your meringue to much.

You can use the beaters on the lowest setting if you feel you need to, but having the cream cheese at room temperature helps to hand mix it.

Fifth: 

Fill the muffin cups and Bake at 350 degrees for 25-30 minutes. (Bake at 325 if using nonstick pans.)

Use the largest scoop from Pampered Chef. It fills the muffin tins perfectly and measures 3 Tbs.

Put them in the oven for 25-30 minutes.

I know it's not the perfect way, but When I see the tops are cracked and the insides look cooked and not gooey looking, I know they are done.

 Sixth:

Add whatever topping you choose and enjoy. I used canned strawberries, but when they are in season, the fresh strawberries are perfect for these!!!! Yum!

This batch I made to take to a class.