These mini cheesecakes are a simple and delicious treat that are sure to satisfy and
impress even the most skilled bakers - just watch out, because they are addicting!
Before getting started, reheat your oven to 350. Combine 1 cup of crushed vanilla wafers and 3 tablespoons of melted butter and then press the mixture into the bottom of 12 foil-lined muffin cups.
In a second bowl, combine 1 package (8 ounces) of softened cream cheese, 1/2 cup of sugar, 2 teaspoons of lemon juice, and 1 teaspoon of vanilla extract. Once combined, add in 1 egg and beat the mixture on a low speed until just combined and then spoon the mixture over the crusts. Bake the mini cheesecakes until the centres are almost set (about 12 to 15 minutes) and then let them cool completely.
To prepare the toping, drain 1 pound of pitted canned or frozen tart red cherries (you can also use fresh strawberries, kiwis, or any other fruit of your choosing) and reserve 1/2 a cup of the juice in a saucepan. Add 1/2 cup sugar, 1 tablespoon of cornstarch, and the cherries to the saucepan with the reserved juice (you can also add red food colouring). Bring the mixture to a boil and cook until it has thickened (about 1 minuted). Let the mixture cool completely and then spoon it over the cheesecakes.
Cover the cheesecakes and refrigerate them for at least 2 hours before digging in!
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