Non-Galactic Cheesecake

A LONG TIME AGO IN A GALAXY FAR, FAR AWAY....there was a girl determined to drop some serious poundage, right before Halloween and Thanksgiving! So of course, she is reeling in the thoughts of not being able to eat the coveted food she looks forward to every year. But there is a NEW HOPE, IT IS A PERIOD OF CIVIL WAR between my desires to eat what I want and not be fat. REBEL SPACESHIPS aka my will power to not eat the cheesecake in my fridge, STRIKING FROM A HIDDEN BASE HAVE WON THEIR FIRST VICTORY AGAINST THE EVIL GALACTIC EMPIRE, aka the aformentioned cheesecake. *I should note this is only mildly entertaining if you like Star Wars, and if not, you can hop back over to Facebook and leave me to battle my Galactic Cheesecake. 
DURING THE BATTLE, REBEL SPIES MANAGED TO STEAL SECRET PLANS TO THE ULTIMATE WEAPON, (Splenda!) aka THE DEATH SWEETENER, A LOW CALORIE SWEETENER WITH ENOUGH POWER TO SWEETEN MY CHEESECAKE WITH NO ADDED CALORIES!! 

Ok I guess you get the point I wanted a damn cheesecake, but I didn't want to have to add an extra hour of cardio training just to eat it. SO....I created a skinny recipe! The best part about these is i made them in a muffin tin, so they are single serving, and you can freeze them for 2 months! Here ya go! 

Non-Galactic Cheesecake

Cheesecakes: Preheat oven to 300 degrees and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. For Crust: 1c fat free or reduced fat graham crackers 1 TBSP Splenda 4 TBSP melted low fat margarine (look it can't be completely skinny, but its better than butter, right?) In a small bowl combine the graham cracker crumbs, Splenda, and melted margarine. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling. For Filling: 2 8oz pkgs of fat free cream cheese 2/3 c Splenda 1/8 tsp salt 1 tsp vanilla 3 egg whites 1/2 c fat free sour cream  In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the splenda and salt and beat until  combined.Scrape down the sides of the bowl as needed. Add the egg whites, one at a time, beating until incorporated. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.  Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight). To serve, gently peel off the paper liners and add berries!