Mini Cherry Cheesecakes

Name: Mini Cherry Cheesecakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 c crushed vanilla wafers; 3 Tbsp butter; 1 pkg 8oz softened cream cheese; 1 1/2 tsp vanilla extract; 2 tsp lemon juice; 1/3 c sugar; 1 egg; 1 lb canned or frozen tart red cherries; 1/2 c sugar; 2 Tbsp corn starch; red food coloring

By Debbe Guster
@Gussy

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

Add to Grocery List

1 c

crushed vanilla wafers
3 Tbsp

butter
1 pkg

8oz softened cream cheese
1 1/2 tsp

vanilla extract
2 tsp

lemon juice
1/3 c

sugar
1

egg
1 lb

canned or frozen tart red cherries
1/2 c

sugar
2 Tbsp

corn starch
·

red food coloring

How to Make Mini Cherry Cheesecakes

Step-by-Step

In a bowl, combine crumbs and butter. Press gently into bottom of 12 paper lined muffin cups. ( I press these down with a cup )
In 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)
Drain 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.

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