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1
Start by bringing all ingredients to room temperature.
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2
Preheat oven to 350 degrees Fahrenheit.
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3
Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
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4
On low speed add vanilla extract and one egg and mix until incorporated.
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5
Add second egg and beat to incorporate.
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6
Allow batter to rest for 30 minutes to release trapped air bubbles.
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7
Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
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8
Spoon batter evenly into each cup.
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9
Tap pan on counter a few times to release trapped air bubbles.
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10
Bake for 15 minutes or until centers are set.
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11
Cool in pan on rack for 10 minutes.
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12
Remove cups from pan and cool completely on a cooling rack.
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13
Refrigerate until chilled.
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14
Top as you see fit. I like to top with real whipped cream and fresh fruit.
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15
VARIATIONS:.
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16
Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
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17
Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
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18
Use Ginger Snaps for the crust.
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19
Top each one with a mini candy bar before baking.
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20
Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.
