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Cherry Cheesecake Miniatures


  • 8 ounces cream cheese, softened
  • 2 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)
  • 1/4 teaspoon salt
  • 24 vanilla wafers
  • 1 (21 ounce) can cherry pie filling
  • 2 tablespoons almond flavor liqueur

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  1. In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla extract, lemon juice and salt, beating until well combined.
  2. Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer, flat side down, on bottom of each liner. Divide mixture into 24 portions, filling each cup 2/3 full with batter. Bake at 350 degrees F for 15 to 20 minutes or until filling is puffed and set. Filling will settle to original volume when cool.
  3. Top with cherry pie filling flavored with liqueur; chill before serving.

Must be kept refrigerated.