How To make Mini Cherry Cheesecakes
1 c Vanilla wafer crumbs
3 tb Butter or margarine; melted
1 pk Cream cheese; softened, 8 oz
1 1/2 ts Vanilla
2 ts Lemon juice
1/3 c Sugar
1 Egg
***topping*** 1 lb Pitted tart cherries; canned
1/2 c Sugar
2 tb Cornstarch
Red food coloring; optional Recipe by: Sue Klapper 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 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. Source: Taste of Home; Feb./March 1995. -----
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Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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Mini Cherry Cheesecakes are the perfect size for parties and showers, and with just six ingredients, they come together in a snap!
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Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
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Cherry Chocolate Mini Cheesecakes Recipe | The Sweetest Journey
How to make mini cheesecakes filled and topped with cherries and chocolate.
Ingredients:
1 Cup Graham Cracker Crumbs
1 1/2 Tablespoons Sugar (18g)
3 Tablespoons Melted Butter (42g)
2 Packages of Cream Cheese, Softened (8oz. Each)
1/2 Cup Sugar (96g)
1 Teaspoon Vanilla Extract (5ml)
2 Eggs
1 Cup Cherry Filling/Topping (267g)
1/2 Cup Chocolate Chips or Melting Chocolate (120g)
Directions:
1. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well mixture resembles wet sand. Set aside. In a large mixing bowl, beat the cream cheese, 1/2 cup of sugar, and vanilla until creamy. Add eggs, one at a time, beating just until combined. Add the cherry filling and swirl into the cream cheese mixture.
2. Line a muffin tin with paper liners. Spoon 1 tablespoon of the graham cracker mixture into each cup. Gently press crumbs down. Fill each cup with cream cheese mixture (using about 1/4 cup of batter each). Bake in a preheated oven at 325F for 20-25 minutes or until center is almost set. Let cheesecakes cool in pan completely, then chill in the refrigerator for at least 1 hour.
3. Melt chocolate according to package instructions. Spoon an even layer of chocolate over each cheesecake, smoothing over top. Chill in the refrigerator until chocolate is set. Top with more cherry topping if desired.
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