Petite Cherry Cheesecake
Saved in 4 recipe boxes and 2 cookbooks
Cheesy, smooth and delicious cheesecake that is made in your muffin tins. Give a twist and everyone will love these handy mini cheesecake.
|21||ounces||cherry pie filling|
Beat cream cheese; sugar, eggs, lemon juice and vanilla until light and fluffy.
Line muffin tins with paper baking cups, and place a vanilla wafer in the bottom of each.
Fill each ⅔ full with the cream cheese mixture.
Bake at 375℉ (190℃) 15 to 20 minutes, or until set.
Top each with about 1 tablespoonful of the pie filling.
Can use different pie fillings, and sometimes more than one when making a recipe, they look very nice on frilly paper doilies, with the different colors of toppings.
If you make marzipan, some green marzipan leaves look pretty on top, and can make some little chocolate doodle figures to use with these.
First published: 1996-01-27 last updated: 2015-02-09