Chickadee Posted October 5, 2010 Share Posted October 5, 2010 Mini Apricot Cheesecakes Mini Apricot Cheesecakes 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 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. Cook 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. Yield: 2 dozen. Variations are endless, e.g. Strawberry preserves, raspberry preserves, cherry pie filling – or fresh fruit , of course. View full recipe Link to comment Share on other sites More sharing options...
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