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