Mini Cheesecakes 🍒🧀
Servings: 24 mini cheesecakes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 (12 ounce) package vanilla wafers (for the crust)
- 2 (8 ounce) packages cream cheese (softened)
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling (for topping)
Instructions:
- Prepare the Muffin Tins
Preheat the oven to 350°F (175°C). Line two 24-cup miniature muffin tins with paper liners. - Make the Crust
Crush the vanilla wafers into fine crumbs. You can use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.
Press 1/2 teaspoon of crushed vanilla wafers into the bottom of each muffin liner to form the crust. - Prepare the Cheesecake Filling
In a mixing bowl, beat together the cream cheese, white sugar, eggs, and vanilla extract until the mixture is light and fluffy. - Fill the Muffin Cups
Spoon or pour the cheesecake filling into each muffin liner, filling almost to the top. - Bake
Bake in the preheated oven for 15 minutes, or until the cheesecakes are set and slightly golden around the edges. - Cool and Top
Allow the cheesecakes to cool completely in the tin. Once cooled, top each mini cheesecake with a teaspoon of cherry pie filling. - Serve and Enjoy!
Once topped, the mini cheesecakes are ready to be served. Enjoy these delicious treats!
Tips:
- You can substitute the cherry pie filling for any other fruit topping like blueberries, strawberries, or raspberries for variety.
- For a little extra texture, try adding a small amount of cinnamon or nutmeg to the crust mixture.
- If you prefer, you can also chill the cheesecakes in the fridge for an hour or two before serving to enhance the texture.
These mini cheesecakes are an easy, bite-sized dessert that’s perfect for any occasion! Enjoy! 😋