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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Quick and easy are these mini Apricot Cheesecakes. The cook was Carol Twardzik. Ingredients:
ingredients |
24 vanilla wafers or nilla wafers |
2 packages ( 8-oz each ) 1/3 less fat cream cheese, softened |
3/4 cup sugar |
2 eggs |
1 tbs. lemon juice |
1 tsp. vanilla extract |
1 cup apricot preserves |
garnish optional: 24 dried apricots, and 24 mint leaves. |
Directions:
1. Preheat oven to 375.
2. Place wafers flat side down in Paper-lined foil muffin cups; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg, lemon juice and vanilla; beat well. Fill muffin cups three-fourths fill. Place on a baking sheet.
3. Bake at 375 for 17 – 20 minutes or until top is set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. Of preserves. Refrigerate until serving.
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