Healthy Lemon Cheesecake

• 8 ounces, weight Fat-free Cream Cheese
• 1/4 cups Sugar
• 1/4 teaspoons Vanilla Extract
• 1 whole Egg
• 1 dash Salt
• 1/4 cups Lemon Greek Yogurt
• 9 whole Reduced Fat Vanilla Wafer Cookies
• 1 teaspoon Lemon Zest

1. Preheat oven to 275u0b0F. Line a standard muffin tin with 9 muffin papers and lightly spray with cooking spray.
2. In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt; beat until combined. Beat in lemon yogurt.
3. Place a vanilla wafer to the bottom of each muffin liner and evenly spoon the batter on top of the cookie wafer. Garnish with lemon zest.
4. Bake, rotating pans halfway through, until filling is set, about 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
5. Makes 9 individual cheesecakes.
6. (Recipe adapted from Healthy Foods for Living.)
7. Calories per cheesecake: 52.4, Fat: .08, Cholesterol: 25, Sodium: 193, Carbs: 5.3, Fiber: 0, Sugar: 3, Protein: 4.6

cream cheese, sugar, vanilla, egg, salt, lemon greek yogurt, cookies, lemon zest

Taken from tastykitchen.com/recipes/desserts/healthy-lemon-cheesecake/ (may not work)