MINI CHERRY CHEESECAKES

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 1 cup vanilla wafer crumbs
  • 3 tablespoons butter or margarine, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1/3 cup sugar
  • 1 egg
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring, optional

Directions

  • In a bowl, combine crumbs and butter.
  • Press gently into the bottom of 12 paper-lined muffin cups.
  • In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth.
  • Spoon into crusts.
  • Bake at 375° for 12-15 minutes or until set. Cool completely.
  • Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice.
  • To juice, add cherries, sugar, cornstarch and food coloring if desired.
  • Bring to a boil, stirring occasionally; boil for 1 minute.
  • Cool; spoon over cheesecakes.
  • Chill for at least 2 hours.

Notes

Categories: Cheesecake  Dessert 

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