Mini Cherry Cheesecakes

Ingredients:

• 1 cup crushed vanilla wafers

• 3 tablespoons Krasdale whipped butter, melted

• 1 package (8 ounces) Krasdale cream cheese, softened

• 1/3 cup Krasdale sugar

• 2 teaspoons lemon juice

• 1/2 teaspoons Krasdale vanilla extract

• 1 large egg, room temperature, lightly beaten

• Cherry topping:

• 1 pound pitted red cherries

• ½  cup water

• ½ cup Krasdale sugar

• 1 tablespoon cornstarch

Directions:

Cherry Topping

1. Wash and drain cherries.

2. In a saucepan over medium heat, combine cherries, water, sugar and cornstarch.

3. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 5-10 minutes. 

4.  Cool and set aside. Spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Mini Cheesecakes

• 1. Preheat oven to 350°. While heating, line muffin tins with cupcake wrappers.

• 2. Combine wafer crumbs and melted butter in a bowl, then scoop a tablespoon into each muffin tin,  pressing gently into bottoms.

• 3. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Then mix in egg, beating on low speed tom combine.

• 4. Spoon cream cheese mixture over wafer crusts into each muffin tin.

• 5. Bake for 12-15 minutes and cool completely.

• 6. Spoon cherry topping over mini cheesecakes and refrigerate, covered, at least 2 hours then enjoy!