Key Lime Cheesecake Cups

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lime juice, fresh-squeezed

• Baking & Spices

  • 1/3 cup Sugar
  • 12 tbsp Whipped cream, light

• Snacks

  • 12 Nilla wafers

• Dairy

  • 8 oz 1/3 less fat cream cheese, less fat
  • 1 5.3 oz container Key lime greek yogurt, fat free

Found on emilybites.com

Ingredients

• 12 Nilla Wafers
• 8 oz 1/3 less fat cream cheese, softened to room temperature
• 5.3 oz container of fat free Key Lime Greek yogurt (I used Dannon Light & Fit)
• 1/3 cup sugar
• 1 large egg
• 1 tablespoon fresh squeezed lime juice
• 12 tablespoons of light whipped cream

Directions

• Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a Nilla Wafer flat side down in each liner. In a large bowl, combine the cream cheese, yogurt, sugar, egg and lime juice and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly into the prepared liners. Bake for 15-16 minutes and remove from oven to cool. Transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, remove the liners top each cup with a tablespoon of whipped cream. I also garnished each with a little slice of lime. Serve cold.