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Mini Cherry Cheesecakes

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“This is from TOH magazine. I haven’t made these yet, but I am typing it up for ZWT II. 12 servings. Cooking time does not include refrigeration/chilling time.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups.
  2. In a mixing bowl, combine cream cheese, vanilla. Lemon juice, sugar and egg; beat until smooth. Spoon into crusts.
  3. Bake at 375 for 12-15 minutes or until set. Cool completely.
  4. Drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, and cornstarch.
  5. Bring to a boil, stirring occasionally. Boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.

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