Ingredients for Mini Cherry Cheesecakes With Vanilla Wafer Crusts
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Vanilla Wafers
- Cherry Pie Filling
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How to Make Mini Cherry Cheesecakes With Vanilla Wafer Crusts
- Preheat oven to 350°F (175°C).
- Crush 12 vanilla wafers into fine crumbs. Mix with 2 tablespoons melted butter.
- Press the crumbs firmly into the bottom of 12 mini muffin cups or cupcake liners.
- In a mixing bowl, beat together 8 ounces (225g) cream cheese until smooth.
- Add 1/2 cup (100g) granulated sugar and beat until combined.
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract.
- Pour the cream cheese mixture into the prepared mini muffin cups, filling them about 2/3 full.
- Bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly soft in the center.
- Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, top each cheesecake with 1 tablespoon of your favorite cherry pie filling.
- Refrigerate for at least 2 hours before serving to allow the cheesecakes to chill and set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
20g
Carbs
2g
