Description
These Mini Cherry Cheesecakes offer a delightful blend of creamy goodness and sweet cherry topping. They’re simple to make and perfect for sharing at gatherings or satisfying your sweet cravings at home.
Ingredients
Scale
- 12 vanilla wafers
- 12 cupcake liners
- two 8-ounce packages cream cheese, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, optional
- one 21-ounce can cherry lucky leaf fruit filling
Instructions
- Preheat the oven to 350 degrees F.
- Line a 12-count cupcake tin with cupcake liners.
- Place a Nilla Wafer flat side down into each cupcake liner.
- In a stand mixer or with a hand mixer, mix cream cheese on low-medium speed until creamy and uniform. Add eggs one at a time, mixing until incorporated. Gradually pour in the sugar and mix until combined, then add vanilla extract and lemon juice.
- Fill each cupcake liner with the cheesecake mixture, approximately 3/4 full.
- Bake in the oven for about 20 minutes, until the centers are just set. The cheesecakes will rise but will settle as they cool, creating space for the cherry topping.
- Let the mini cheesecakes cool and then top with Cherry Lucky Leaf Fruit Filling.
Notes
For best results, ensure the cream cheese is softened to room temperature before mixing.
These mini cheesecakes can be topped with various fruit fillings according to your preference.
Allow the cheesecakes to cool completely before adding the topping to prevent it from mixing into the filling.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 205
- Sugar: 19g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg