Ingredients:
2 8-oz packages softened cream cheese
3/4 cup sugar
2 eggs
1 tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling, chilled
Line two muffin pans with cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down. So easy a 2-year old can do it!
Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Best recipe ever!! I am a cheesecake addict, so these are heaven to me because it's cheesecake without all the drama of a springform pan. YES! I used vanilla wafer cookies from the dollar store, so you definitely don't need name-brand for these. I was worried because they looked like they'd be a little small but once everything chilled and solidified it was perfect. This recipe only made about 18 for me, though, so I was able to put 4 cherries on each one and still have leftover pie filling. It took just about the 20-minute mark for mine to cook all the way through, so do watch that.
Mini Cherry Cheesecakes
Ingredients:
2 8-oz packages softened cream cheese
3/4 cup sugar
2 eggs
1 tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling, chilled
Line two muffin pans with cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down. Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.
Can these be frozen?
ReplyDeleteI have never frozen these, mainly because they have never lasted more than 24 hours in my house! I would think you could freeze them simply because regular cheesecake can be frozen. I think if you need to freeze them, do it without the topping. Thaw in the refrigerator the night before you need them and THEN add the toppings before servings. Let me know if you try it!
ReplyDeleteI have frozen them without the topping. They do sink a little but when topped, you would never know the difference!
ReplyDeleteThank you!
ReplyDelete