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    You are in: Home / Recipes / Mini Cherry Cheesecakes Recipe
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    Mini Cherry Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    dicentra's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Mini Cherry Cheesecakes

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 266.5
     
    Calories from Fat 113
    42%
    Total Fat 12.5 g
    19%
    Saturated Fat 5.9 g
    29%
    Cholesterol 41.4 mg
    13%
    Sodium 141.8 mg
    5%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 20.4 g
    81%
    Protein 2.9 g
    5%

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