Mini Cherry Cheesecakes

When I saw these in the weekly WW flyer, I made a note to try them after I'd been back on program a few weeks. I bought the ingredients and promptly forgot about them with the result that the reduced fat cream cheese I'd bought went bad. I'm mentioning this because I substituted all fat free cream cheese which resulted in a different texture (note  the somewhat messy cheesecake in the forefront). Nevertheless, this was a successful recipe and one that I will make again with the correct ingredients.

12 servings (3 points plus each)
3/4 cups graham cracker crumbs
2 tbs light butter, melted
2/3 cup lowfat cream cheese (12 tbs)
6 tbs fat free cream cheese
2 egg whites
1 1/2 tsp vanilla
1/2 cup sugar
3 tbs fresh lemon juice
3/4 cup Comstack lite cherry pie filling

Preheat oven to 375 degrees. Place 12 cupcake liners in pan.
Melt butter, then mix with graham cracker crumbs. Spoon 1 tbs of mixture into each liner and press down with back of spoon. Use an electric mixer to beat the cream cheeses, egg whites, vanilla, lemon juice and sugar until completely smooth. Pour evenly into 12 liners (the mixture will be thin) and bake for 15 minutes. Cool completely, then divide cherry pie filling evenly over the mini cheesecakes. Refrigerate.
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TASTE NOTES
Despite my substitution, these were really good. Be forewarned that the texture will not be the same as regular cheesecake (nor will your hips grow as they would with regular cheesecake). I enjoyed one of these treats with a glass of milk or a cup of tea (DSO enjoyed them two at a time) and, as I noted, I will be making them again.