Saturday, February 12, 2011
Mini Cherry Cheesecakes
1 8oz package of cream cheese, softened
1/2 plus 1 Tbs sugar
1/2 Tbs lemon juice
1/2 tsp vanilla
18 vanilla wafers, crushed
1 can cherry pie filling (or blueberry or other flavor)
Preheat oven to 375F degrees. Beat the cream cheese, egg, sugar, lemon juice and vanilla until light and fluffy. Line a small muffin pan with paper cupcake baking cups. Use a spoon to evenly distribute the crushed vanilla wafers among all 12 cups - make sure you cover the bottom of each cup. Fill each cup 2/3 full with the cream cheese mixture. Bake at 375F degrees until set, about 15 or 20 minutes. Remove from oven and carefully lift out each baked cheesecake cup from the muffin tray. Place the cheesecakes on a platter or large plate and top each with about a tablespoon of pie filling. Place in the refrigerator to chill for at least 1 hour or until serving time.
Variation: For a spicy-sweet twist, omit the pie filling topping and instead drizzle each mini cheesecake with your favorite flavor of Toad Sweat Dessert Hot Sauce.
Carolina Sauce Company