Mini Cherry Cheesecakes
Mini Cherry Cheesecakes
Ingredients
- 12 vanilla wafers
- 2 8 oz cream cheese room temperature
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 20 oz cherry pie filling may have some remaining
Instructions
- Preheat your oven to 350°F.Line a 12-cup muffin tin with paper cupcake liners.
- Place 1 vanilla wafer in the bottom of each liner
- In a large mixing bowl, beat together:Cream cheese, Sugar, Eggs, Lemon juice, Vanilla
- Mix just until combined. It’s okay if there are a few small lumps.
- Divide the cheesecake batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until the centers are set but still have a slight jiggle.
- Remove from the oven and allow the cheesecakes to cool completely.
- Refrigerate for at least 2 hours (overnight is even better).
- Before serving, spoon about 1 tablespoon of cherry pie filling onto each cheesecake
Notes
Tips
* These can be made a day ahead and kept refrigerated.
* You can substitute blueberry, strawberry, or apple pie filling for a different flavor.
* Store leftovers in the refrigerator for up to 4 days. These are always a crowd favorite because they’re easy to make, perfectly portioned, and the vanilla wafer creates a delicious little crust without any extra work.
* You can substitute blueberry, strawberry, or apple pie filling for a different flavor.
* Store leftovers in the refrigerator for up to 4 days. These are always a crowd favorite because they’re easy to make, perfectly portioned, and the vanilla wafer creates a delicious little crust without any extra work.
Nutrition
Calories: 59kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.03gCholesterol: 0.5mgSodium: 49mgPotassium: 14mgFiber: 0.2gSugar: 4gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 0.002mg
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