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cherry cheesecake cups

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmmmmmmmm!

(1 rating)
yield 12 serving(s)
prep time 1 Hr 20 Min
cook time 15 Min

Ingredients For cherry cheesecake cups

  • 12
    nilla wafers cookies
  • 8 oz pkg
    cream cheese, low-fat, room temperature
  • 1 - 6 oz pkg
    liberté méditerranée lemon yogurt
  • 1/3 c
    sugar
  • 2 tsp
    pure vanilla extract
  • 2 tsp
    lemon juice
  • 1 x lg
    egg
  • 3/4 c
    light cherry pie filling (comstock)

How To Make cherry cheesecake cups

  • 1
    Preheat oven to 375 degrees F. & line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
  • 2
    In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice & egg & beat with an electric mixer until smooth & creamy. Spoon the mixture evenly into the cupcake liners, filling each about 2/3 full.
  • 3
    Bake for 15 minutes or until the centers are almost set. Remove from the oven & allow the cakes to cool completely, about 1 hour. The cakes will puff up while baking but will sink in the center while cooling, making a perfect pocket for cherry filling.
  • 4
    Once the cheesecake cups are cool, spoon one tbsp cherry pie filling onto the top of each cake. Refrigerate until ready to serve. The cakes are best served cold, so refrigerating at least 2 hours is recommended.
  • 5
    WEIGHT WATCHERS POINTS PLUS: 3
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