Don’t let the word “mini” fool you – these Mini Cherry Cheesecakes may be little, but they deliver up great big cheesecake flavor! And they’re super easy to make with just four basic steps.
Servings: 12 mini cheesecake
INGREDIENTS
12 vanilla wafer cookies (I use Nilla Wafers)
2 (8 oz.) packages cream cheese, softened*
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
INSTRUCTIONS
- Place softened cream cheese and sugar in a mixing bowl; mix with an electric mixer until just combined. Add eggs and vanilla. Mix until smooth.
- Line the cups of a 12-cup muffin tin with foil cupcake cups. Place a vanilla wafer cookie in the bottom of each cupcake cup.
- Fill each cup 2/3 to ¾-full with cream cheese mixture, dividing the batter evenly between the 12 cups. (I use a large cookie scoop.)
- Bake at 350℉ for 16-18 minutes until set, with just a small bit of wiggle in the center.
- Cool completely. Top each mini cheesecake with cherry pie filling and chill. Store in the refrigerator.
NOTES
*Use regular cream cheese for the best result. I don’t recommend substituting lower-fat cream cheese.
Source: thekitchenismyplayground.com