Easy No-Bake Mini Cheesecakes with Black Cherry Balsamic Compote
8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons pure vanilla extract
8 ounces prepared whipped topping, thawed
2 tablespoons Eureka Lemon Olive Oil
Cherry Balsamic Compote:
2 cups frozen or fresh pitted sweet cherries
1/2 cup sugar
Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream, Eureka Lemon Olive Oil, and vanilla until just combined. Fold in the whipped topping. Chill in the refrigerator. Meanwhile, in a saucepan over low heat, add cherries, Black Cherry Dark Balsamic Vinegar, and 1/2 cup sugar until it thickens and coats the back of a spoon. About 15-20 minutes. Allow to cool and thicken further.
Place one Nilla Wafer in a muffin liner and spoon or pipe in cheesecake filling. Can be refrigerated up to 24 hours. Top with cherry compote just before serving.
*Cooks note, you can use a prepared graham cracker pie crust instead of the Nilla Wafers for individual servings.