mini cherry cheesecakes
I found this recipe in Taste of Home mag. a long time ago. I have taken them to carry-ins at work and to family functions.. and never bring any home. They are easy to make and I usually have all the ingred. in the house. I have also used Thank you cherry pie filling instead of making the cherry topping. I double it when I want to take them to a family function..I hope you enjoy these.
prep time
20 Min
cook time
15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup crushed vanilla wafers
- 3 tablespoons butter
- 1 package 8oz softened cream cheese
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup sugar
- 1 - egg
- 1 pound canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons corn starch
- - red food coloring
How To Make mini cherry cheesecakes
-
Step 1In a bowl, combine crumbs and butter. Press gently into bottom of 12 paper lined muffin cups. ( I press these down with a cup )
-
Step 2In a mixing bowl combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth; spoon into crusts. Bake at 375 degrees for 12-15 min or until set. Cool completely. (It's about a Tbsp and a half per cup)
-
Step 3Drain 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 min. Cool; spoon over cheesecakes chill for at least 2 hrs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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