Mini Cherry Cheesecakes
Serves: Makes about 18 miniature cheesecakes
- 2 Pkg.(16 oz.) Cream Cheese, softened
- ⅔ C. Sugar
- 3 Eggs
- 1 T. Lemon Juice
- 1 t. Vanilla Extract
- 18 Nilla Wafers
- 18 t. Sour Cream(6 T. or about ⅓ C.)
- 1 Can Cherry Topping(or any flavor desired)
- Mint leaves, for garnish(optional)
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with 18 cupcake liners. Place 1 Nilla Wafer in the bottom of each liner.
- Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
- Beat the cream cheese until it is smooth and lump free.
- Add the sugar and beat together with the cream cheese until smooth.
- Add the eggs, 1 at a time, mixing in each until smooth and scraping down the edges after each addition.
- Mix in the lemon juice and vanilla.
- Divide the mixture between the wafer filled cupcake liners.
- Place 1 teaspoon of sour cream in the center of each cheesecake.
- Bake the cheesecakes for 20-25 minutes, or until set.
- Let cool.
- Remove from the muffin tins and refrigerate until cold.
- Top each cheesecake with cherry topping.
- Garnish with a mint leaf, if desired.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/28/mini-cherry-cheesecakes/
3.2.2925