mini cherry cheesecakes

How To Make mini cherry cheesecakes

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  Step 1
  Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip:
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  Step 2
  **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
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  Step 3
  Preheat oven to 350°F. Place a paper cupcake liner in each of the 12 cups of a muffin pan.
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  Step 4
  Place a vanilla wafer, flat side down, in each muffin cup.
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  Step 5
  Beat softened cream cheese with an electric mixer until fluffy (about 2-3 minutes.)
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  Step 6
  Add sugar, vanilla, and 1/4 teaspoon lemon juice. Beat well.
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  Step 7
  Add eggs, one at a time, beating well after each.
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  Step 8
  Spoon cream cheese mixture over wafers, filling liners to within about 1/4 inch from the top. (NOTE: There may be a little leftover. You can put another vanilla wafer in a ramekin or stoneware mug, then add the remaining filling; bake alongside the muffin tin.)
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  Step 9
  Bake at 350 F for 20 minutes.
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  Step 10
  Allow cheesecakes to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the cherries.)
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  Step 11
  When the cheesecakes have cooled, spoon 3 cherries and a bit of the sauce onto each. Refrigerate while preparing the drizzle.
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  Step 12
  In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix the sour cream, powdered sugar, and 1/4 teaspoon lemon juice; stir until no lumps remain. (Add extra powdered sugar by the teaspoon until desired consistency is achieved.) Use a spoon to drizzle over the top the cherries.
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  Step 13
  Refrigerate and chill thoroughly before serving. Refrigerate leftovers.
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