Mini Cherry Cheesecakes Ww 3 Points Recipes

MINI CHERRY CHEESECAKES--WW 3 POINTS

Steps:

• Place 12 cupcake liners in a cupcake pan.
• Combine graham cracker crumbs and margarine; mix well.
• Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
• Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
• Spoon cream cheese mixture evenly into crumb cups.
• Bake at 375 deg. for 15 minutes.
• Cool.
• Top each cheese cakle with 1 tablespoon cherry pie filling.

PARTY MINI CHERRY CHEESECAKES

Steps:

• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
• Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
• Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
• I don't use the Cherry Pie filling,I think it makes it to sweet.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place a vanilla wafer into the bottom of each muffin cup.
• Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
• Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto 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 topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard 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.