Mini Cherry Cheesecakes

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

1 cup vanilla wafer crumbs
3 tbsp. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1-1/2 tsp. vanilla
2 tsp. lemon juice
1/3 cup sugar
1 egg

Topping:
1 can (1 lb.) pitted tart cherries
1/2 cup sugar
2 tbsp. cornstarch
Red food coloring (optional)

INSTRUCTIONS

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°F 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.

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Tagged: cheesecakes, cherrycheesecake, desserts add tags

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