mini cherry cheesecakes

Name: Mini Cherry Cheesecakes
Prep time: 20 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) vanilla wafer crumbs; 3 tablespoon(s) butter, melted; 1 package(s) (8 ounces) cream cheese, softened; 1/3 cup(s) sugar; 2 teaspoon(s) lemon juice; 1 1/2 teaspoon(s) vanilla extract; 1 - egg, lightly beaten; FOR THE TOPPING; 1 pound(s) pitted canned or frozen tart red cherries; 1/2 cup(s) sugar; 2 tablespoon(s) cornstarch; - red food coloring, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 20 Min

cook time 15 Min

method Bake

Ingredients For mini cherry cheesecakes

1 c

vanilla wafer crumbs
3 Tbsp

butter, melted
1 pkg

(8 ounces) cream cheese, softened
1/3 c

sugar
2 tsp

lemon juice
1 1/2 tsp

vanilla extract
1

egg, lightly beaten
FOR THE TOPPING
1 lb

pitted canned or frozen tart red cherries
1/2 c

sugar
2 Tbsp

cornstarch
red food coloring, optional

How To Make mini cherry cheesecakes

1
In a small bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon into crusts.

2
Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
3
Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add the cherries, sugar, cornstarch and food coloring if desired. Bring to a boil; cook for 1 minute or until thickened. Cool; spoon over cheesecakes. Chill for at least 2 hours.
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