Dessertsbettycrocker4.6
Mini Cherry Cheesecakes
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
👥 24 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
2
In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to ⏱️ 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
(8 oz each) cream cheese, softened2 packageseggs2(21 oz) cherry pie filling1 can
3
Bake 20 to ⏱️ 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about ⏱️ 30 minutes. Refrigerate at least ⏱️ 1 hour or up to ⏱️ 24 hours before serving.
4
Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts
calories
150
fat Content
2
serving Size
1 Serving
fiber Content
0 g
sugar Content
13 g
sodium Content
75 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
40 mg
carbohydrate Content
16 g
saturated Fat Content
4 1/2 g
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