Mini Cherry Cheesecakes
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! —Kay Keller, Morenci, Michigan
Ingredients
- 1 cup crushed vanilla wafers (about 30 wafers)
- 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 large egg, room temperature, lightly beaten
- TOPPING:
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Red food coloring, optional
Reviews
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It would be nice if the recipe mentioned how much per muffin tin for the base
Watch out because these are addicting!! I did use cherry pie filling instead of making my own only because I didn't have fresh cherries on hand. Still tastes amazing!
I top these with a combination of fresh strawberries, blueberries and kiwi with a dab of whipped cream. Adds a wonderful taste of freshness and so colorful.
So good! Love the cherry topping. Well worth it to make it.
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.
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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.