When it comes to desserts, portion-control has always been a problem for me. These delectable, bite-sized cheesecakes are an ideal solution. They are low in fat and sugar, topped with the natural goodness of  fruits - for an almost guilt free indulgence.... If only cream cheese manufacturers can produce unsalted cream cheese, I'll be a very happy customer.....has anyone else felt so? Even better, is anyone aware of any brand that carries unsalted fat-free cream cheese (in the US)?


Ingredients (makes about 20 cheesecakes):

fat free cream cheese - 16 ounces
white chocolate baking squares - 4 ounces
sugar - 1/3 cup
fresh strawberries - 20 (approx.)
vanilla extract - 1/2 tsp (optional)

Ingredients:

Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.

Notes:
1. Dried cherries can also be used for topping.
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.