Mini Cherry Cheesecakes
“These little cheesecakes make a fun dessert that’s just right for cooks who don’t have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself!” —Kay Keller, Morenci, Michigan
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 15minutes |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 cup crushed vanilla wafers about 30 wafers
- 3 tablespoons butter melted
- 1 package cream cheese 8 ounces, softened
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1-1/2 teaspoons vanilla extract
- 1 large egg room temperature, lightly beaten
- topping:
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- red food colouring optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 centres are almost set, 12-15 minutes. Cool completely.
- For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food colouring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Recipe Notes
Test Kitchen Tips
- Give these a sweet-salty spin and use crushed pretzels instead of vanilla wafers.
- Replace the cherries with strawberries to celebrate warm-weather produce making its yearly debut.
