Mini Cherry Cheesecakes
By
Debbe Guster
@Gussy
1
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.
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
How to Make Mini Cherry Cheesecakes
- 1In a bowl, combine crumbs and butter. Press gently into bottom of 12 paper lined muffin cups. ( I press these down with a cup )
- 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)
- 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.
