Exactly what I was looking for! Although I have to admit, I used the recipe as a "jumping off point"... For the crust, I ground those super-cheap store brand "iced oatmeal cookies" until I had 1 1/2 C crumbs; mixed the crumbs with 3 T melted margarine, and divided the mixture among 12 muffin cups for individual cheesecakes. I stuck to the filling recipe, using 8 oz reduced-fat cream cheese and 1 C thawed fat-free Cool Whip (instead of the whipped cream - 1/2 C whipping cream yields 1 C whipped, that's how I figured how much Cool Whip to sub.) Very light and fluffy, and the lemon juice makes it "fresh" tasting - I wanted something lighter than traditional cheesecake and this was it! Thanks so much!!
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Exactly what I was looking for! Although I have to admit, I used the recipe as a "jumping off...