Recipe: Mini Cherry Cheescakes

These are easy to make and are fun for a treat or party!

Mini Cherry Cheesecakes

1 cup crushed vanilla wafers (about 30 wafers)

3 tbsp. butter, melted

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

2 tsp. lemon juice

1 1/2 tsp. vanilla extract

1 large egg, room temperature, lightly beaten

Topping:

1 pound pitted or frozen tart red cherries

1/2 cup sugar

1 tbsp. cornstarch

Preheat oven to 350 degrees. Combine crumbs and butter; press gently onto the bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice, and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.

Bake until centers are almost set, 12-15 minutes. Cool completely.

For the topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard the remaining juice. To reserved juice, add cherries, sugar, cornstarch, and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

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