Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes Recipe photo by Taste of Home

Mini Cherry Cheesecakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 12 servings

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 McCormick® Pure 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

Nutritional 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.

Directions

  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.
Originally published as Mini Cherry Cheesecakes in Taste of Home February/March 1995, p8

Nutritional 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.

Reviews for Mini Cherry Cheesecakes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 21, 2011

"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."

MY REVIEW
Reviewed Jul. 25, 2011

"These are wonderful. I have been making them for years. They are easy to make."

MY REVIEW
Reviewed Mar. 30, 2011

"So simple and so delicious! Just the right size for a snack!"

MY REVIEW
Reviewed Mar. 29, 2011

"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."

MY REVIEW
Reviewed Mar. 29, 2011

"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."

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