1 cup strawberry (apricot preserves or any flavor really work too)
Instructions
Place one wafer flat side down in paper baking cups. In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups 3/4 full. Place on baking sheet.
Bake 375 for 17-20 minutes or until top is set. Cool on wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.
Originally Submitted
8/14/2010
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