Don't miss another issue…      Subscribe

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.

Yield

24

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

16 ounces cream cheese
softened
¾ cup sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
24 each vanilla wafers
*
21 ounces cherry pie filling
* not incl. in nutrient facts

Directions

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: last updated: 2015-02-09

Comments

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12651% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 67mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Add Photo

Up to 1MB in size, .jpg format

Live Feed