Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

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

Prep Time

20

Minutes

Total Time

2:15

Hrs:Mins

Makes

24

servings

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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a festive touch, use holiday paper liners – you’ll find them at specialty food stores.
Tip
You can make and freeze these for up to 4 weeks. Thaw in the refrigerator and top as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 75mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 0g,
    • Sugars 13g),
  • Protein 3g;
Percent Daily Value*:
    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.