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Mini Cheesecakes with Cherry


For the crust:
3⁄4 Cup crushed Animal Crackers
1 Tbsp Granulated Sugar
1⁄8 - 1⁄4 tsp. Cinnamon
2 Tbsp Melted unsalted butter                                                                               

For the cheesecakes:
8 oz. Cream cheese (room temperature)
1 Egg
1 tsp Lime juice
1 Tbsp Sour cream
1⁄2 cup granulated sugar

For topping:
Just Jan’s Cherry Spread, warmed

Preheat oven to 350°
For 6 mini cakes, line a muffin tin with paper liners.
Put all the crust ingredients, except the butter in a food processor and pulse. With the processor running gradually pour in the butter until the mixture resembles coarse crumbs. If you don’t have a food processor - simply put the dry ingredients in a large plastic bag and crush with a rolling pin until the mixture resembles coarse sand, pour in a bowl and stir in the melted butter. Spoon the mixture into the muffin lined tin and using the back of a spoon, press down firmly. Set aside.        
In a medium bowl (or in a stand mixer with paddle attachment) beat the cream cheese and sugar until well blended, then add the egg, lime juice and sour cream just until blended.                                                                                                         
Pour cheesecake batter into the prepared muffin tin and bake for 20-30 minutes or until the center of the cakes is almost set. Leave cheesecakes in the tin to cool completely uncovered. Then cover and refrigerate 4 hours or overnight. Warm the cherry spread and spoon over the top of the cheesecakes and serve.

Makes 6 servings

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