Individual Cherry Cheesecake
Mini cheesecakes with vanilla wafers bottoms topped with cherry pie filling. Easy individual cherry cheesecake that's ready in about 30 minutes!
Yield
18 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
two packages, softened |
|
| ¾ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | each |
vanilla wafers
|
* |
| 12 | ounces |
cherry pie filling
one can, or substitute your own favorite topping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
two packages, softened |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 12 | each |
vanilla wafers
|
* |
| 1 | can |
cherry pie filling
one can, or substitute your own favorite topping |
|
Directions
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 ¾ full.
Bake in 375℉ (190℃) oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.
