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mini-cherry cheesecakes

(1 rating)
mrsbumblebee avatar
Recipe by
Brenda Andrews
@mrsbumblebee
Bakersfield, CA

These small bites are just perfect after a meal. Sweet but not to sweet, easy to make and best of all yummy to eat.

►
(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For mini-cherry cheesecakes

  • 3/4 c
    graham cracker crumbs
  • 2 Tbsp
    light butter, melted
  • 2/3 c
    cream cheese, low-fat
  • 6 Tbsp
    cream cheese, fat-free
  • 3 Tbsp
    fresh lemon juice
  • 2 lg
    egg whites
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
    sugar
  • 3/4 c
    lite cherry pie filling

How To Make mini-cherry cheesecakes

  • 1
    Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees
  • 2
    In a small bowl, combine graham crackers crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of liners and press gently down; refrigerate until ready to use.
  • 3
    In a medium bowl, beat both cream cheese types together with an electric mixer until creamy and fluffy. Add lemon juice, egg whites, vanilla extract, and sugar; beat until smooth.
  • 4
    Spoon cream cheese mixture evenly into liners; bake until set about 15 minutes. Remove from oven and allow to cool. Top each cheesecake with 1 tablespoon cherry pie filing
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