The best delicious Mini Cherry Cheesecakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mini Cherry Cheesecakes recipe today!
Hello my friends, this Mini Cherry Cheesecakes recipe will not disappoint, I promise! Made with simple ingredients, our Mini Cherry Cheesecakes is amazingly delicious, and addictive, everyone will be asking for more Mini Cherry Cheesecakes.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mini Cherry Cheesecakes.
Ready to make this Mini Cherry Cheesecakes Recipe? Let’s do it!
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1 c Vanilla wafer crumbs
3 tb Butter or margarine; melted
1 pk Cream cheese; softened; 8 oz
1 1/2 ts Vanilla
2 ts Lemon juice
1/3 c Sugar
1 Egg
TOPPING
1 lb Pitted tart cherries; canned
1/2 c Sugar
2 tb Cornstarch
Red food coloring; optional
Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine
cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon
into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool
completely. 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
minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.
Taste of Home; Feb./March 1995.
NOTES : Instead of topping, for a quick and easy alternative, we use canned
cherry pie filling.
Yields
12 Servings
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