MINI CHERRY CHEESECAKE TRIFLES

Excellent. I added an extra tablespoon of lemon juice and one teaspoon of vanilla to intensify the flavor, then added a tablespoon of flour to help firm the consistency and they came out perfect. The lemon flavor is so nice that these cheesecakes don’t need any topping at all. For a different version, I omitted the lemon juice and then stirred in a half bag of mini chocolate chips after mixing. Used half an oreo cookie for the crust at bottom of each paper cup (twist oreo cookie in half, place in cup with frosting side up…be sure you keep the frosting on the half cookie!), then sprinkled coarsely ground oreos on top before putting in oven. I double up on the liner cups because one alone is too flimsy.

Like many others, I used a graham crust for this (couldn’t tell you proportions, I made it on the fly). I halved the recipe, used neufchatel cheese (1/3 less fat than cream cheese), a drop or so of vanilla extract, and used a little less lemon juice than called for. I also added about a tablespoon of light cream, and about 1/4 teaspoon of flour. I didn’t use the cherry pie filling and I didn’t use paper liners, just greased the cups really well. No problems with sticking. My cakes cracked a tad, but that’s my tempermental and inaccurate oven. My advice: DO NOT try or rate these until after you have chilled them overnight. I had some the night I made them and was at first disappointed since they tasted eggy and the texture was way too soft. HOWEVER, I put the rest in the fridge, and the next morning they were fantastic; better (in my opinion) than the Cheesecake Factory in terms of taste AND texture. I ate some plain and some with a little raspberry preserves. I was very pleased, and my husband has requested them again

MINI CHERRY CHEESECAKE TRIFLES

INGREDIENTS

1¼ cups graham cracker crumbs
½ cup sugar
⅓ cup butter, melted
1 8 oz cream cheese, softened
1 8 oz container cool whip, defrosted
1 can sweetened condensed milk
½ tsp lemon juice
1 can cherry pie filling

INSTRUCTIONS
  • In a medium bowl, mix graham crackers, ¼ cup of sugar, and melted butter. Set aside
  • In a large bowl, beat cream cheese and sweetened condensed milk, and remaining ¼ cup of sugar. Add and stir in cool whip and lemon juice.
  • Begin layering in cups: graham crackers, cheesecake filling, and cherry pie filling, repeat once.