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Mini Cherry Cheesecakes

February 1, 2018



  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • ⅓ cup sugar
  • 2 tsp. lemon juice
  • 1½ tsp. vanilla extract
  • 1 large egg, lightly beaten


  • 1 lb. pitted canned or frozen tart red cherries
  • ½ cup sugar
  • 1 Tbsp. cornstarch
  • Red food coloring, optional


  1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 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 ½ cup juice in a saucepan; discard remaining juice. To reserved 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.


From → dessert

One Comment
  1. Can’t get this off my mind! Need it in my tummy!

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