Mini Cherry Cheesecakes

By heathergoodman

Ingredients

• TOPPING:
• 1 cup vanilla wafer crumbs
• 3 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 teaspoons vanilla extract
• 2 teaspoons lemon juice
• 1/3 cup sugar
• 1 egg
• 1 pound pitted canned or frozen tart red cherries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Red food coloring, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely.

Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours. Yield: 12 servings.