Mini Apricot Cheesecakes Recipe
- 24 vanilla wafers
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup apricot preserves
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full.
- Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator. Yield: 2 dozen.
Reviews for Mini Apricot Cheesecakes
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"We loved them! I made them with reduced fat cream cheese and used no topping at all. Turned out great with a slight lemony flavor (but may try increasing the lemon juice a bit to see if we prefer it that way). I halved the recipe and divided the filling among 12 regular sized cupcake liners--not nearly 3/4 full but turned out just the right amount of filling per vanilla wafer I thought. Thanks for the recipe!"
"Easy recipe. However, I do not get anywhere near the 2 dozen it says you will yield. I got 14. I did use low-fat cream cheese, but I don't think that made the difference. I'm wondering if the different sizes of muffin pans out there might be responsible for the difference. I have Wilton's, and they look to be larger than some."
"The vanilla wafer gets put in first, then the batter on top of it. The batter should be the consistency of pancake batter so I'm not sure how your wafer could float in that thickness. I'm thinking something went wrong with the batter itself. Not sure what but I would retry it."
"very disappointed, cant say how it taste but the looks disappoint! the vanilla wafers floated to the top of the batter and thats how the baked up, so there will be no crust on the bottom, the crust will be under the topping. I don's see that this happened to anybody else. I used name brand vanilla wafers, and they are smaller then the muffin tin, if anyone knows who to fix the problem please let me know. Made for a potluck and not going to be very proud to serve them."
"YUM! Made them with Oreo's as the crust and omitted the TBSP of lemon juice.They sunk in abit on the sides after cooling, next time I would fill them almost to the brim of the muffin papers."