Mini Apricot Cheesecakes

Yield:
2 dozen

Ingredients:

  1. 24 vanilla wafers
  2. 2 pkgs. (8 oz. each) cream cheese, softened
  3. 3/4 cup sugar
  4. 2 eggs
  5. 1 tablespoon lemon juice
  6. 1 teaspoon vanilla
  7. 1 cup apricot preserves
Directions:

Place wafers, flat side down in paper lined muffin cups; set aside.

In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet.

Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.



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