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Mini Cherry Cheesecakes

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By Betty Crocker Kitchens
Updated Mar 2, 2010
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After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Mini Cherry Cheesecakes

  • Prep Time 20 min
  • Total 2 hr 15 min
  • Servings 24
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    4
    Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition

150 Calories
9g Total Fat
3g Protein
16g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
75mg
3%
Potassium
100mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
13g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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