Mini Cherry Cheesecakes



PREP TIME   SERVINGS   TOTAL TIME
20 mins 12 people        35 mins

Ingredients
1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, 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 coloring, optional

Directions

  • 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 centers 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 coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

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.
  • Nutrition Facts
    1 mini cheesecake: 213 calories, 12g fat (6g saturated fat), 44mg cholesterol, 127mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 2g protein.

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