Mini Cherry Cheesecakes

These little cheesecakes make a fun dessert that’s just right for cooks who don’t have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! —Kay Keller, Morenci, MI

Prep: 20 min. + chilling • Bake: 15 min. + cooling • Makes: 12 servings

1 cup crushed vanilla wafers (about 30 wafers)

3 Tbsp. butter, melted

1 pkg. (8 oz.) cream cheese, softened

¹ ₃ cup sugar

2 tsp. lemon juice

1¹ ₂ tsp. vanilla extract

1 large egg, lightly beaten

TOPPING

1 lb. pitted canned or frozen tart red cherries

¹ ₂ cup sugar

1 Tbsp. cornstarch

Red food coloring, optional

1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.

2. Bake until centers are almost set, 12-15 minutes. Cool completely.

3. For topping, drain cherries, reserving ¹₂ cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Per serving: 213 cal., 12g fat (6g sat. fat©, 44mg chol., 127mg sod., 26g carb.

(21g sugars, 1g fiber©, 2g pro.

“So simple and so delicious. Just the right size for a snack!” —MUSICMOM72

“This is one of my

Taste of Home originals. I reach for the recipe every time someone asks me to bring a quick dessert.” —DAVESKIM

“I’ve been making these for years!” —TURTLEDAISY