Mini Cherry Cheesecakes

Made This Recipe? Add Your Photo

Total Time
35mins
Prep
15 mins
Cook
20 mins

This is from TOH magazine. I haven’t made these yet, but I am typing it up for ZWT II. 12 servings. Cooking time does not include refrigeration/chilling time.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups.
  2. In a mixing bowl, combine cream cheese, vanilla. Lemon juice, sugar and egg; beat until smooth. Spoon into crusts.
  3. Bake at 375 for 12-15 minutes or until set. Cool completely.
  4. Drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, and cornstarch.
  5. Bring to a boil, stirring occasionally. Boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.