Mini cherry cheesecakes
Mini cherry cheesecakes
Ingredients/Components
- vanilla wafer crumbs - 1 c
- butter, melted - 3 Tbsp
- pkg - 1 oz
- vanilla extract
- lemon juice - 2 tsp
- sugar - 1/3 c
- egg - 1 item
- pitted canned or frozen tart red cherries
- cornstarch - 2 Tbsp
- red food coloring optional - 1 item
How to make mini cherry cheesecakes:
Topping:1 lb. pitted canned or frozen tart red cherries1/2 c. sugar2 Tbsp. cornstarch red food coloring (optional) In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12 to 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.Recipe categories: Cheesecake, Pies and tarts, Tarts.
Rating:
Related ingredients:
graham cracker crumbs, pkg, flour, melted butter, can cherry pie filling, plain gelatin, stick melted oleo, lemon cake mix, graham crackers, crushed
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