Difficulty: Easy - for beginners
8 average graham crackers, mashed into crumbs
2 Tbsp reduced-calorie margarine, melted
4 oz fat-free cream cheese
4 oz light cream cheese
2 Tbsp fresh lemon juice
2 large egg whites
1 tsp vanilla extract
1/3 cup sugar
20 oz light fruit pie filling, cherry, warmed
Place 12 cupcake liners in a cupcake pan. Combine graham cracker crumbs and margarine; mix well.
Spoon 1 tbsp of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into crumb cups. Bake at 375 for 15 mins. Cool.
Top each cheese cake with 1 tbsp cherry pie filling.