Mini Cheesecakes

I HAVE to make these every year for my dad's birthday. It's his yearly request. I can make a few for everyone to share, but he must have his own plate. He also will ONLY have plain old cherry cheesecake. Nothing new, nothing special, but these, admittedly, are pretty good.

Photo by Alyssa B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    vanilla wafers

  • 2

    (8 ounce) packages cream cheese, softened

  • 2

    eggs

  • 2

    tablespoons lemon juice

  • 2/3

    cup white sugar

  • 1

    (21 ounce) can cherry pie filling

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined. Fill each baking cup 2/3 full with cream cheese mixture. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Throw them in the fridge for a few hours until they are chilly. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

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