Because we all have a sweet tooth. Forgo the crust and make them in tart tins and the nutrition stats are pretty good.
INGREDIENTS Crust:2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted Or to reduce Calories even more skip the crust and pour the cheesecake batter into cupcake cups. Cheesecake1/3 cup Splenda 2 packages light/fat free cream cheese, room temperature 1 1/2 cups light/95% fat free cool whip1 teaspoon vanilla extract
DIRECTIONS Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch spring form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the cool whip, Splenda and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Top if off with fresh fruit or try our Walden Farms calorie free caramel, chocolate or blueberry syrups