12 reduced-fat vanilla wafers
3 ounces cream cheese, at room temperature
12 ounces fat free cream cheese, at room temperature
3/4 cup Splenda granular
1/2 teaspoon vanilla
5 egg whites
1.Preheat oven to 350°F Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2.In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3.Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4.Decorate cheesecake tops with favorite pie filling.