Petite Cherry Cheesecake
Mini cheesecakes with vanilla wafers, topped with cherry pie filling. Best of all they're so easy to make! Cheesy, smooth and delicious cheesecake that is made in your muffin pan.
Yield
24 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 24 |
vanilla wafers
|
* | |
| 21 | ounces |
cherry pie filling
one can, or alternative topping of choice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 24 | each |
vanilla wafers
|
* |
| 606.9 | ml/g |
cherry pie filling
one can, or alternative topping of choice |
|
Directions
Preheat oven to 375℉ (190℃). Line muffin pans with paper baking cups. Place a vanilla wafer in the bottom of each cup.
Beat the cream cheese; sugar, eggs, lemon juice and vanilla until light and fluffy. Fill each muffin cup ⅔ full with the cream cheese mixture.
Bake for 15 to 20 minutes; until slightly puffed and just set.
Top each with about one generous tablespoonful of the pie filling.
Variations
You can vary the type of pie fillings, or even use more than one. When arranged on a cake stand or serving plater arranged on frilly paper dollies, the different colors can look very appealing.
