• 1 c. vanilla wafer crumbs (or graham cracker crumbs)
  • 3 T. butter
  • 1 package (8 oz.) cream cheese, softened
  • 1 ½ tsp. vanilla
  • 2 tsp. lemon juice
  • 1/3 c. sugar
  • 1 egg


  • 1 pound pitted, canned or frozen tart red cherries
  • ½ c. sugar
  • 2 T. cornstarch
  • Red food coloring (optional)NOTE:  I’ve simplified the topping by merely replacing it with canned cherry pie filling.



  1. In a bowl, combine crumbs and butter.
  2. Press gently into the bottom of 12 paper-lined muffin cups.
  3. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts.
  4. Bake at 375° for 12-15 minutes until set.  Cool completely.
  5. Drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice.
  6. To guide, add cherries, sugar and cornstarch and food coloring.  Bring to a boil, stirring occasionally; boil for 1 minute.
  7. Cool; spoon over cheesecake.
  8. Chill for at least 2 hours.

NOTE:  I’ve used the mini muffin tins and adjusted the baking time to 6-9 minutes.


Yield:  12 servings.
Picture from