3/4 cups graham cracker crumbs
2 Tbsp butter, melted
1 cups cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cups sugar
3/4 cups fruit pie filling, cherry
2 Tbsp butter, melted
1 cups cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cups sugar
3/4 cups fruit pie filling, cherry
Instructions
Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.
In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.
In a medium bowl, using an electric mixer,
beat cream cheese until fluffy.
Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.
In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.
In a medium bowl, using an electric mixer,
beat cream cheese until fluffy.
Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.
Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.
and sugar; beat until smooth.
Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.
Top each cheesecake with 1 tablespoon
cherry pie filling.
cherry pie filling.
-Grace
No comments:
Post a Comment