Mini Cherry Cheesecakes

12 Servings

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Mini Cherry Cheesecakes Ingredients

1 c Vanilla wafer crumbs	1 Egg
3 tb Butter or margarine; melted	TOPPING
1 pk Cream cheese; softened; 8 oz	1 lb Pitted tart cherries; canned
1 1/2 ts Vanilla	1/2 c Sugar
2 ts Lemon juice	2 tb Cornstarch
1/3 c Sugar	Red food coloring; optional

Instructions for Mini Cherry Cheesecakes

Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch, and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours. Taste of Home; Feb./March 1995. NOTES : Instead of topping, for a quick and easy alternative, we use canned cherry pie filling. Posted to TNT Recipes Digest by Theresa on Mar 5, 1998

Main Ingredient: Cream CheeseCuisine: Uncategorized

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