Happy! Sad! Nervous! Mini-Cherry Cheesecakes

Hello! Happy Tuesday!

I got the BEST news at physical therapy yesterday! Since I’ve been going for a week now and my leg is feeling stronger, I figured it was worth asking when I would be able to try running. AND HE SAID AT THE END OF THIS WEEK!!! I’m so excited! Can you tell? Haha!

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Of course, that was the best part of my day yesterday. I had a major case of the Mondays. I didn’t even make it to CrossFit. Work > working out 😦

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But, that just meant I had extra time to make some treats for a friend’s (and coworker) birthday today!

My Runner’s World magazine showed up in the mail yesterday! So excited and yet a little nervous to crack it open.

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I’m a crier and I know I’m going need a box of tissues nearby. This is definitely not breakfast reading material. I need to make sure I allot myself the time, and space, necessary to read, remember, cry, pray, and heal.

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Okay, just thinking about reading it makes me well up a little. So, let’s move on to the birthday treats!

As you know, I like to bake. I especially like to bake when it’s to celebrate a friend’s birthday! And, it’s way more fun to make things that your friends like so I surreptitiously queried her husband regarding her baked good preferences. I didn’t want to make something she wasn’t going to like! Seriously, at a previous place of employment, my boss brought in a carrot cake as a surprise birthday treat. Carrot cake. Um, not all people are fans of carrot cake! I still shake my head about that day.

Anyway, cherry cheesecake was the answer and I could TOTALLY make that happen – mini (and easy) style! πŸ™‚

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Mini Cherry Cheesecakes

2 packages (8 oz each) reduced fat cream cheese, softened
3/4 cup sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Vanilla wafers
Cherry pie filling
Foil baking cups (Look for 2″ baking cups – larger than mini but smaller than regular. If you can’t find that size, use regular or use the mini and buy mini vanilla wafers. I used regular size.)

1. Preheat oven to 350 degrees. Place foil baking cups on baking sheet. Place a vanilla wafer in each cup.

2. Mix cream cheese, sugar, eggs, vanilla, and lemon juice until smooth and creamy. Spoon 2-3 tablespoons of cream cheese mixture over each wafer. (I found that 2 tablespoons was perfect. 3 tablespoons made the cookie rise up in the baking cup. THAT didn’t make me happy.)

3. Bake for 15-23 minutes (If you use the mini cups, you’ll want to bake for less time. I used regular and baked for about 22 minutes.).
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Let cool and top with cherry pie filling. Refrigerate until chilled.

4. Om nom nom!

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Recipe adapted from Bakerella

– jennifer

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