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Mini Cherry Cheesecakes |
"I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it."
Ingredients :
- 24 vanilla wafer cookies
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 2 eggs
- 2 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 (12 ounce) can cherry pie filling
Instructions :
Prep : 15M | Cook : 24M | Ready in : 2H |
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- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Notes :
- I've made this with vegan wafers and dairy-free cream cheese for a friend with a milk allergy. She loved it.
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