MINI APRICOT CHEESECAKES
From spinach1948 14 years ago
- 40 minutes to make
- Serves 24
Quick and easy are these mini Apricot Cheesecakes. This recipe was adapted from the Taste of Home Magazine of July/Aug of 2001. The cook was Carol Twardzik.
Ingredients
- Ingredients: shopping list
- 24 vanilla wafers or Nilla Wafers shopping list
- 2 packages ( 8-oz each ) 1/3 less fat cream cheese, softened shopping list
- ¾ cup sugar shopping list
- 2 eggs shopping list
- 1 Tbs. lemon juice shopping list
- 1 tsp. vanilla extract shopping list
- 1 cup apricot preserves shopping list
- Garnish Optional: 24 dried apricots, and 24 mint leaves. shopping list
How to make it
- Preheat oven to 375.
- Place wafers flat side down in Paper-lined foil muffin cups; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg, lemon juice and vanilla; beat well. Fill muffin cups three-fourths fill. Place on a baking sheet.
- Bake at 375 for 17 – 20 minutes or until top is set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. Of preserves. Refrigerate until serving.
The Rating
Reviewed by 6 people-
very lovely!
midgelet
in Whereabouts loved it
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These are too cute and just the perfect size!! Thank you for a great recipe!
tuilelaith
in Columbia loved it
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very cute! Great for parties-- everybody Loves mini cheesecakes!
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ttaaccoo
in Buffalo loved it
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