Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4078/Mini_Apricot_Cheesecakes
Mini Apricot Cheesecakes
Customer Rating:
3.5
1 Ratings
1
Yield: 2 dozen
Ingredients
| 24 |
|
vanilla wafers
|
|
|
| 2 |
pkgs. |
(8 oz. each) cream cheese, softened
|
|
|
| 3/4 |
cup |
sugar
|
|
|
| 2 |
|
eggs
|
|
|
| 1 |
tablespoon |
lemon juice
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 1 |
cup |
apricot preserves
|
|
|
Directions:
Place wafers, flat side down in paper lined muffin cups; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet.
Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4078/Mini_Apricot_Cheesecakes