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 a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan
Mini Cherry Cheesecakes
Test Kitchen tips
Mini Cherry Cheesecakes
Prep Time
20 min
Cook Time
15 min
Yield
1 dozen
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
Directions
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 paper-lined or foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
- Bake until centers are almost set, 12-15 minutes. Cool completely.
- For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice or save for another use. To reserved 1/2 cup juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts
1 mini cheesecake: 213 calories, 12g fat (6g saturated fat), 44mg cholesterol, 127mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 2g protein.
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