“I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.” - by nasingelyn
Ingredients
Adjust Servings
Original recipe yields 2 dozen mini cheesecakes
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 141 cal
- 7%
- Fat
- 8.1 g
- 12%
- Carbs
- 15.1 g
- 5%
Based on a 2,000 calorie diet
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