Friday, October 17, 2014

Mini Cherry Cheesecakes

Mini Cheesecakes are ready to party.

Mini Cherry Cheesecakes
from Just a Matter of Thyme

1. Divide 16 foil cupcake liners among 2 muffin tins.  Place a vanilla wafer cookie in the bottom of each liner.

2. Blend 16 ounces softened cream cheese and 3/4 cup sugar together in a large bowl.  Add
2 room-temperature eggs, 1 Tablespoon lemon juice, and 1 teaspoon vanilla, and beat until smooth.
Divide mixture evenly among the cupcake liners.

3. Bake, 1 tin at a time, at 350°F for 15 to 18 minutes, until just set, rotating tin half-way through baking time. Cool in tin on a wire rack.  Top each cheesecake with cherry pie filling and store in the refrigerator.

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