mini cherry cheesecakes
(1 rating)
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.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For mini cherry cheesecakes
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1 ccrushed vanilla wafers
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3 Tbspbutter
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1 pkg8oz softened cream cheese
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1 1/2 tspvanilla extract
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2 tsplemon juice
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1/3 csugar
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1egg
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1 lbcanned or frozen tart red cherries
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1/2 csugar
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2 Tbspcorn starch
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red food coloring
How To Make mini cherry cheesecakes
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1In a bowl, combine crumbs and butter. Press gently into bottom of 12 paper lined muffin cups. ( I press these down with a cup )
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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)
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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