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Mini Apricot Cheesecakes Recipe

Mini Apricot Cheesecakes Recipe

In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling YIELD:24 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving (1 each) equals 114 calories, 4 g fat (2 g saturated fat), 28 mg cholesterol, 51 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Reviews for Mini Apricot Cheesecakes

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MY REVIEW
Reviewed Mar. 5, 2015

"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!"

MY REVIEW
Reviewed Dec. 24, 2012

"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."

MY REVIEW
Reviewed Apr. 28, 2012

"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."

MY REVIEW
Reviewed Jan. 23, 2012

"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."

MY REVIEW
Reviewed Dec. 18, 2011

"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."

MY REVIEW
Reviewed Jun. 1, 2011

"My recipe that I have used for years is identical to this recipe accept for the lemon juice. I have been making them without lemon juice and they turn out perfectly fine. So if you don't have it, don't worry about it. I'm going to try it with the lemon juice next time to see if there is a difference. I have always used cherry pie filling by putting one cherry on each cheesecake. They look very pretty when served on a decorative platter. Especially festive for Christmas. Because it makes so many, I filled a plate of these, threw a few holiday candies around it, wrapped in cellophane, put a bow on it and gave as gifts. FYI-if you chill your pie filling before you top them, it is easier to do because it's not as runny and you don't get as much juice from the fruit. Yummy and very easy 1 bowl recipe."

MY REVIEW
Reviewed Feb. 21, 2011

"Not only are these easy to make, but the cheesecake is so creamy and tasty that you don't need a topping. These are quick to make and easy to serve to company."

MY REVIEW
Reviewed Nov. 9, 2010

"SO easy and you can top with any of your favorite preserves. I usually make with a variety of different toppings when I have company. ALWAYS asked for the recipe!! YUMMY!!"

MY REVIEW
Reviewed Sep. 19, 2009

"I get raves when I was using this recipe. You can use preserves as well as as prepared pie filling. When using pie filling remember that you do not need all the sauce. I use my serving spoon that is slotted. to get the fruit pieces on to the cakes. And just spoon a small amount of the sauces as needed to dover the little cakes. Jeanne"

MY REVIEW
Reviewed Aug. 5, 2009

"Try ginger snaps in place of the nilla wafers and apple pie filling in place of the apricot preserves. YUMMO!"

MY REVIEW
Reviewed Jul. 30, 2009

"If you are going to go with chocolate wafers (from Oreos) instead of Vanilla Wafers(for the crust), I would omit the TBLS. of lemon juice."

MY REVIEW
Reviewed Jul. 30, 2009

"I make these all the time and they are delicious! You can also use the chocolate wafer from an Oreo cookie instead of a vanilla wafer. I also will throw on some mini chocolate chips before baking. My family LOVES them.

I have tried making them with Splenda because my Mom is diabetic.....I did not like them with Splenda AT ALL."

MY REVIEW
Reviewed Jul. 30, 2009

"I do not think this is a light and healthy recipe. 4 g of fat and over 100 cal. is too much. The comment about using for a diabetic is much better and I will try that. NJ"

MY REVIEW
Reviewed Jul. 29, 2009

"Do you know about xylitol? It is a natural sugar substitute that looks and tastes like sugar. It measures the same as sugar. And the big plus is that it metabolizes in your body independent from insulin so it is safe for diabetics. It's also good for your teeth and bones. Has 40% less calories than sugar. I use it in all my baking just like sugar. With cakes and cookies, just add an extra egg white or a little more liquid to prevent dryness."

MY REVIEW
Reviewed Jul. 29, 2009

"I use a similar recipe. My boss is diabetic so I make it with Fat Free cream cheese & Splenda. Then I top them with 2 cherries from a can of Lite Cherry pie filling. The cheesecakes do not get as fluffy but they still taste fine."

MY REVIEW
Reviewed Jul. 29, 2009

"[quote user="bvancamp28"] Your Apricot Cheesecakes sound wonderful. I have to watch my sugar intake so am wondering if I could use Splenda in place of sugar with this recipe?

Thanks
B Van Camp"

MY REVIEW
Reviewed Jul. 29, 2009

"I have an answer for both questions.

While I haven't made this recipe, my cheesecake recipe is similar and I only use light cream cheese and i packageof fot free cream cheese if I've brought some home from the States. We can't get fat free in Canada!!!
For the Splenda. Sure, go ahead and try it if you are used to cooking with Splenda. I'm not real happy with the aftertaste. I have diabetes so I do use it in my coffee and tea but personally don't care for it for baking. If you want to try it, I wouldn't use the 3/4 cup-maybe 1/2 cup. I make my chili sauce with Splenda and reduce the amount and it turns out just fine.
Good luck to both of you. Hope I've helped"

MY REVIEW
Reviewed Jul. 29, 2009

"has anyone tried making these with lite or FF cream cheese??"

MY REVIEW
Reviewed Jul. 29, 2009

"Your Apricot Cheesecakes sound wonderful. I have to watch my sugar intake so am wondering if I could use Splenda in place of sugar with this recipe?

Thanks
B Van Camp"

MY REVIEW
Reviewed Feb. 25, 2009

"Can also top with Cherry Pie Filling"

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