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Mini Apricot Cheesecakes

Name: Mini Apricot Cheesecakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 24 vanilla wafers; 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 2 eggs, lightly beaten; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup apricot preserves

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 20 min. + cooling

Makes

2 dozen

In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.

Mini Apricot Cheesecakes Recipe photo by Taste of Home

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Ingredients

24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves

Directions

Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full.
Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Nutrition Facts

1 each: 114 calories, 4g fat (2g saturated fat), 28mg cholesterol, 51mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 1g protein.

Mini Apricot Cheesecakes

Total Time

Makes

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Ingredients

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