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Results 1 - 10 of 62 for mini cherry cheesecake
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, ...
Beat together all above (except ... refrigerate or freeze. Before serving, top with cherry pie filling (or any flavor) ... Servings: 16 to 18.
Thoroughly cream softened cream cheese ... full. Bake at 350 degrees for 25 minutes. When cool, top with spoonful of cherry pie filling. Makes 20.
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 ...
Mix all ingredients to the ... fill 3/4 full. Bake 12 to 15 minutes at 350 degrees. Cool. Top with cherry filling. Refrigerate until ready to use.
Place foil holders on a ... and top with cherry pie filling. Cover and refrigerate. ... serve, defrost at room temperature for about 30 minutes.
Place cupcake liners in muffin ... to 2/3 full. Cook about 15 minutes at 375 degrees. Cool and top with 1 or 2 teaspoons of cherry pie filling.
Preheat oven to 350°F Beat cream cheeses with electric beater until well creamed. Beat in sugar, eggs, vanilla and lemon juice; beat until ...
Beat all ingredients until fluffy. ... way full with cheesecake mixture. Bake at 375°F for 15 minutes. Allow mini cakes to cool (will flatten, ... cooking). Top with cherry or blueberry canned pie filling. Makes 24 mini-cheesecakes.
Cream together cream cheese, confectioners' sugar, Cool Whip, vanilla and almond extract. Place liners in pan with wafer flat side up. ...
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