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Mini Cherry Cheesecakes

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Member since 2007
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
2 tablespoons cornstarch
Red food coloring, optional


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.

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