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Ingredients
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- 12 vanilla wafers
- 1 pkg (8 oz) cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp grated lemon zest
- 1 can (21 oz) cherry pie filling
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Preparation
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- Place two paper cupcake liners in each cup of a plastic muffin pan or custard cups.
- Place one vanilla wafer in the bottom of each double cupcake liner. Set aside.
- Place unwrapped cream cheese in small bowl.
- Microwave on 50% power for 60-90 seconds or until softened.
- Add sugar, egg, milk, vanilla, lemon juice, and lemon zest.
- Blend well.
- Fill each liner 2/3 full with cream cheese mixture.
- Place pan or custard cups into microwave, arranging cups to the outside, or setting pan in the center.
- Microwave at 50% power for 5-6 minutes or until set.
- Remove to cooling rack.
- Immediately discard wet second cupcake paper.
- Cool completely and top with pie filling.
- Repeat steps 1-12 until dozen cheesecakes are complete.
- Refrigerate until ready to serve.
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Notes
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Be sure to use medium, or mid-range setting when heating cheesecakes to avoid bubbling-over.
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