Petite Cherry Cheesecakes

1. 1

   Soften cream cheese in 1-quart mixing bowl on Medium for 1 minute.

2. 2

   Beat in sugar, egg, lemon juice and vanilla until light and fluffy.

3. 3

   Line a micro-muffin pan (or 6 custard cups) with paper liners.

4. 4

   Place a vanilla wafer in bottom of each liner and fill 3/4 full with cream cheese mixture.

5. 5

   Cook 6 cheesecake cups on Medium for 2 minutes or until nearly set, rotating dish once. Top each with 2 tablespoons of pie filling.

6. 6

   Chill.

7. 7

   May be individually frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.