Petite cherry cheesecake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Barb Day | ||
| 16 | ounces | Cream cheese; softened |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 24 | Vanilla wafers | |
| 21 | ounces | Cherry pie filling |
Directions
Beat cream cheese; sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin tins with paper baking cups, and place a vanilla wafer in the bottom of each. Fill each ⅔ full with the cream cheese mixture. Bake at 375 degrees 15 to 20 minutes, or until set. Top each with about 1 tablespoonful of the pie filling.
I use different pie fillings, and sometimes more than one when making a recipe, they look very nice on frilly paper doilies, with the different colors of toppings. If you make marzipan, some green marzipan leaves look pretty on top, and at times I have made some little chocolate doodle figures to use with these. Barb Day