Mini Cherry Cheesecake Pies Recipes

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.

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.

Steps:

• Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
• Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
• Spoon in cream cheese mixture 3/4 full.
• Bake in 375 degree oven for 15 minutes.
• Let cool.
• Top each with cherry pie filling and refrigerate for 1 hour or more.

Steps:

• Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
• 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).
• 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.
• Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Steps:

• Place cupcake inserts into cupcake tin.
• Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
• Mix cream cheese, eggs vanilla.
• Add about 1/2 cup of the 3/4 cup sugar.
• Taste mixture.
• If not sweet enough add more sugar.
• I like to add a little at a time and taste.
• When I feel it's sweet enough I stop.
• Mix about 5 minutes with a mixer on medium.
• Add to cupcake inserts till about 2/3 full.
• Bake 12 to 15 minutes in a 350 degree oven.
• Cool and spoon cherrie pie filling on top of mini cheescake tarts.