Individual Mini Cherry Cheesecakes
photo by Andrew Purcell
- Ready In:
- Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
- Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
- Spoon in cream cheese mixture 3/4 full.
- Bake in 375 degree oven for 15 minutes.
- Let cool.
- Top each with cherry pie filling and refrigerate for 1 hour or more.
Questions & Replies
I decided to throw a wrench in my aunt's cookie exchange and bring these for each participant instead - a half dozen for each person. It was such an easy recipe that I didn't mind at all that I had to make it 7 times. They were so easy and beautiful when finished. I used strawberry, blueberry and cherry topping on the cheesecakes and the presentation in the container was beautiful. Oh, and they were absolutely delicious, too! Will definitely make again. Thanks! Oh, one more thing. My cheese "batter" was pretty lumpy (kind of looked like cottage cheese) and I've never made cheesecake before so I didn't know if this was normal or not. I've since read that you should let all ingredients (including the eggs) get to room temp prior to making cheesecake to prevent this. They still tasted wonderful but may have ended up creamier if I had done this first.
Agree with other reviews. Wonderful!I wanted to add that I tripled the batch and they turned out great (they always sink a little -- perfect reservoir for the topping!). I also made some in mini muffin tins with a little bit of broken off graham cracker in the bottom -- baked for about 8-9 minutes. I would also recommend placing a small container of water in the oven while baking -- prevents cracks and really helps the cheesecakes be creamier. Also, these are quite sweet!