Mini Cherry Cheesecakes

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

  • prep time 20 min
  • total time 2 hr 15 min
  • ingredients 7
  • servings 24

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
  • 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).
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    0g
    0%
      Sugars
    13g
    13%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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