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Mini Cherry Cheesecakes

Mini Cherry Cheesecakes
These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for "fussy" recipes.—Kay Keller, Morenci, Michigan
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 cup vanilla wafer crumbs
  • 3 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring, optional

Directions

  • In a small bowl, combine crumbs and butter. Press gently onto the
  • bottom of 12 paper-lined muffin cups. In a large bowl, combine the
  • cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low
  • speed just until combined. Spoon into crusts.
  • Bake at 375° for 12-15 minutes or until centers are almost set.
  • Cool completely.
  • Drain cherries, reserving 1/2 cup juice in a saucepan; discard
  • remaining juice. To reserved juice, add the cherries, sugar,
  • cornstarch and food coloring if desired. Bring to a boil; cook for 1
  • minute or until thickened. Cool; spoon over cheesecakes. Chill for
© Taste of Home 2013

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Mini Cherry Cheesecakes (continued)

Directions (continued)

  • at least 2 hours. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 228 calories, 11 g fat (6 g saturated fat), 47 mg cholesterol, 123 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.
© Taste of Home 2013