Mini-Cherry Cheesecakes
1 cup vanilla wafer crumbs
3 Tbsp unsalted butter, melted (or use melted coconut oil)
1 8-oz package light cream cheese, softened
1 1/2 tsp pure vanilla
2 tsp lemon juice
1/3 cup granulated Swerve, Truvia or Stevia
1 whole egg
Topping:
1 lb pitted, canned, red cherries
1/2 cup granulated Swerve, Truvia or Stevia
2 Tbsp cornstarch
In a small bowl, combine the wafer crumbs and butter -- mix well. Press gently into the bottom of 12 paper-lined muffin cups. In a medium-sized bowl, beat the cream cheese, vanilla, lemon juice, sugar and egg - until smooth and all lumps are gone. Spoon on top of crusts. Bake at 375F degrees for 12 to 15 minutes or until set. Cool completely.
Drain cherries, reserving 1/2 cup of the juice in a saucepan. Discard the remaining juice. Add into the saucepan the cherries, sugar, and cornstarch. Bring it to a gentle boil, stirring occasionally, and boil for 1 minute until it thickens. Cool and spoon over mini-cheesecakes. Chill for at least 2 hours.
Yields: 12 mini-cheesecakes
✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Follow me
Join us here for more every day fun, tips, recipes, weight loss support & motivation!
https://www.facebook.com/groups/loseitandmoveit./
CLICK LINK BELOW TO FIND OUT ABOUT AN OPPORTUNITY WITH SKINNY BODY CARE.
www.mjwrecsics.discoversbc.com.
1 cup vanilla wafer crumbs
3 Tbsp unsalted butter, melted (or use melted coconut oil)
1 8-oz package light cream cheese, softened
1 1/2 tsp pure vanilla
2 tsp lemon juice
1/3 cup granulated Swerve, Truvia or Stevia
1 whole egg
Topping:
1 lb pitted, canned, red cherries
1/2 cup granulated Swerve, Truvia or Stevia
2 Tbsp cornstarch
In a small bowl, combine the wafer crumbs and butter -- mix well. Press gently into the bottom of 12 paper-lined muffin cups. In a medium-sized bowl, beat the cream cheese, vanilla, lemon juice, sugar and egg - until smooth and all lumps are gone. Spoon on top of crusts. Bake at 375F degrees for 12 to 15 minutes or until set. Cool completely.
Drain cherries, reserving 1/2 cup of the juice in a saucepan. Discard the remaining juice. Add into the saucepan the cherries, sugar, and cornstarch. Bring it to a gentle boil, stirring occasionally, and boil for 1 minute until it thickens. Cool and spoon over mini-cheesecakes. Chill for at least 2 hours.
Yields: 12 mini-cheesecakes
✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Follow me
Join us here for more every day fun, tips, recipes, weight loss support & motivation!
https://www.facebook.com/groups/loseitandmoveit./
CLICK LINK BELOW TO FIND OUT ABOUT AN OPPORTUNITY WITH SKINNY BODY CARE.
www.mjwrecsics.discoversbc.com.
No comments:
Post a Comment