"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mimi's Mini Cherry Cheesecakes Recipe

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This recipe for Mimi's Mini Cherry Cheesecakes, by , is from The McKay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary McKay
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 vanilla wafers
18 muffin paper cups
1 ( 8 oz) cream cheese at room temperature
1/4 cup Splenda
2 tsp vanilla
1 (8 oz) cool whip lite, thawed
1 ( 1 lb) frozen cherries
2 tbsp splenda
1 tbsp cornstarch
1/4 c water

Directions:
Directions:
Place the vanilla wafer in the bottom of the muffin liner. For
filling; combine cream cheese and splenda in lg bowl and beat
them together until smooth. Add vanilla and cool whip lite and
beat at low spped until well blended. Don't overbeat. Spoon
filling into muffin liners. Refrigerate for 4 hours.
Topping: cdombine cherries. splenda, cornstarch and water
in sauce pan and cook over low heat. stirring often, let
mixture get thick and bubbly. let cool. Spoon over
cheesecake filling

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
nice lighter recipe for my precious Riley

 

 

 

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