Ingredients for Mini Cherry Cheesecakes
- 1 1/2 cups vanilla wafer crumbs
- 1 (8 ounce) package cream cheese, softened
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
- 1/2 cup sour cream
- 1/4 cup butter, melted
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How to Make Mini Cherry Cheesecakes
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in the sour cream and cherries.
- Divide the mixture evenly among the mini muffin tins.
- Bake for 18-21 minutes, or until the edges are set and the center is just slightly jiggly.
- Let cool completely before refrigerating for at least 2 hours to allow the cheesecakes to set.
- Optional: Top with whipped cream and a cherry before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
44g
Carbs
5g