Mini Cherry Cheesecakes
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Ingredient
- 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
Direction
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- 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).
- 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.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
