Mini Cherry Cheesecakes Recipe
- 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
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Red food coloring, optional
- 1. 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.
- 2. Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
- 3. 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 at least 2 hours. Yield: 12 servings.
1 each: 228 calories, 11g fat (6g saturated fat), 47mg cholesterol, 123mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 3g protein.
Reviews for Mini Cherry Cheesecakes
"A friend gave me this recipe 30 years ago. I use a vanilla wafer for the crust and canned cherry pie filling for the topping."
"I make this, but I use pecan sandies crumbs for the crust. Great change & taste. I also use canned fruit of all kinds. My grandkids love these."
"These are wonderful. I have been making them for years. They are easy to make."
"So simple and so delicious! Just the right size for a snack!"
"I'd love to try this, maybe using crushed Oreos instead. But, I'd think this particular method (mini cheesecakes in multiple cupcake papers) is far more "fussy" than putting it all in a single serving dish. Still, I'm planning to try it."
"This was delicious--and so fast and easy to make. Used canned pie filling and worked great.Took it to work and they disappeared before lunch breaks were over."
"I use a recipe very similar to this but I use vanilla wafers as the crust. It's much faster. Just drop in a vanilla wafer in the bottom of the paper cup and then add your filling."
"I do the similar thing w/a vanilla wafer in the bottom.... much easier in the long run, but delish! I have taken pics of mine also and email them if they want me to bring a desert to there party!"
"these r great have made them for 20 years- always get a good review"
"Use a ice cream scoop to fill muffin cups..quick and easy"
"I make the same cheesecakes, but I put a vanilla wafer in the bottom"
"I like to use canned cherry pie filling! It's already and so simple! Good with crushed pineapple and thickened as in your recipe above."
"I had this receipt way back from 1973. Found it in a magazine. One of my favorites!!!!"
"I had this reciept way back from 1973. Found it in a magazine. One of my favorites!!!!"
"This is one of my taste of home original recipes that I have marked in the first edition of the magazine. I go to this recipe everytime someone asks me to bring a simple dessert. My daughters who are now grown also asks for this when they come to visit. It is simple and reliable. When in a time crunch, I just use a lite cherry pie filling instead."