Petite cherry cheesecake

Yield: 24 Servings

Measure Ingredient
\N \N -Barb Day
16 ounces Cream cheese; softened
¾ cup Sugar
2 \N Eggs
1 tablespoon Lemon juice
1 teaspoon Vanilla
24 \N Vanilla wafers
21 ounces Cherry pie filling

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

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