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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cheesecakes 56g Recipe makes 24 cheesecakes) |
||
| Calories 109 | ||
| Calories from Fat 73 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 80mg | 3% | |
| Potassium 35mg | 1% | |
| Total Carbohydrate 7.0g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 2.2g | ||
| Protein 2.2g | 4% | |
Mini Cherry Cheesecakes with Vanilla Wafer Crusts
By: Karen=^..^=
May 3, 2002
These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.
24 cheesecakes
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 24 vanilla wafers
- 1 (21 ounce) can cherry pie filling (optional)
Directions
1
Preheat oven to 375 degrees.2
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.3
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.4
Fill the cups 2/3 full of cream cheese mixture.5
Bake for 15 to 20 minutes or until set.6
When warm, top each with a tablespoon of cherry filling.7
Chill in refrigerator.
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- Course > Desserts > Cakes
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: School Board Mom
On Dec 31, 2007
This wasn't what I expected. It wasn't very sweet or creamy. More of a custardy texture. I don't think I'll make this again. Sorry.
From: beth
On Aug 18, 2007
I thought these were terrible. I followed the directions, but they tasted more like an egg custard than cheesecake. Huge flop for me. Also, there was no way I could have gotten 24 cakes out of the recipe. I baked the first batch of twelve, ate one and dumped the rest and leftover batter into the trash. I haven't a clue what went wrong.
From: Manda
On May 31, 2002
These are wonderful!! Made them for a family get-together yesterday. I topped half with cherry pie filling and the other half with blueberry. They were gone in a flash!! Definitely will be making these again! Thanks~~ ~Manda
From: HOUSEMANAGER (Charlene)
On Jul 23, 2002
These are fantastic! I’m a die-hard fan for anything cheesecake. I loved the addition of lemon juice as it always seems to balance flavors out. They would be most appropriate for any occasion and they look so elegant plated. I’m submitting a photo of these beautiful little treats and I thank you Karen for the great recipe!
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