Results 1 - 10 of 53 for mini cherry cheesecake
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Preheat oven to 350°F. Put cookie or graham cracker crumbs in the bottom of cupcake liners in a muffin tin. Beat cream cheese, sugar, egg, lemon ...
Place foil holders ... and top with cherry pie filling. Cover and ... Can be frozen. When ready to serve, defrost at room temperature for about 30 minutes.
Beat together all ... minutes. Cool, refrigerate or freeze. Before serving, top with cherry pie filling (or any flavor) and Cool Whip. Servings: 16 to 18.
Mix all ingredients ... cupcake liners and fill 3/4 full. Bake 12 to 15 minutes at 350 degrees. Cool. Top with cherry filling. Refrigerate until ready to use.
Place cupcake liners ... muffin pan until 1/2 to 2/3 full. Cook about 15 minutes at 375 degrees. Cool and top with 1 or 2 teaspoons of cherry pie filling.
Thoroughly cream softened ... paper, filling only 1/2 full. Bake at 350 degrees for 25 minutes. When cool, top with spoonful of cherry pie filling. Makes 20.
Beat cream cheese with electric beater until well creamed. Beat in sugar, eggs and vanilla; beat until fluffy, 3-5 minutes. Put 1 vanilla wafer in ...
Line muffin tins with liners. Place one wafer in each liner. Soften cream cheese in a bowl and add sugar gradually. Add lemon juice and vanilla. Beat ...
Preheat oven to ... muffin tin. Put 1 "nilla" cookie, flat side down in each cup. Fill 1/2 way; bake 10-15 minutes; cool. In tin. Top with cherry filling.
Preheat oven to 300 degrees. Combine crumbs, sugar and butter. Press equal portions into bottom of lightly greased or paper cup lined muffin cups. In ...
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