Mini Cherry Cheesecakes

(3)
  3 reviews
  • 20 min prep time
  • 2 hr 15 min total time
  • 7 ingredients
  • 24 servings

Ingredients

24
vanilla wafer cookies
2
packages (8 oz each) cream cheese, softened
3/4
cup sugar
2
eggs
1
teaspoon almond or vanilla extract
1
can (21 oz) cherry pie filling
1/2
cup toasted, sliced almonds

Directions

  1. 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. 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).
  3. 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. 4 Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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