Vanilla wafers make instant crusts for these individual cheesecakes. Garnish with fresh berries and chocolate curls.

Source: Midwest Living

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Recipe Summary test

prep:
30 mins
bake:
20 mins
cool:
1 hr 5 mins
chill:
4 hrs
total:
5 hrs 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line twelve 2 1/2-inch muffin cups with foil bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.

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  • For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer till combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla just till combined (do not overbeat). Stir in dried cherries. Spoon filling into each prepared cup.

  • Bake in a 350 degree F oven about 20 minutes or till set. Cool in muffin pan on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours.

  • If you like, garnish with chocolate shavings or strawberries before serving. Makes 12 mini cheesecakes.

Nutrition Facts

227 calories; fat 13g; cholesterol 63mg; saturated fat 8g; carbohydrates 24g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 388.7IU; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 98mg; potassium 72mg; calcium 30.3mg; iron 0.7mg.
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