Bite-Size Cheesecakes
June 5th, 2011 Print
Ingredients:
40 Bloom’s Vanilla Wafers (that’s what they’re called but they are actually small cookies)
2 (8-oz) packages cream cheese, at room temperature
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 can cherry pie filling
Directions:
1. Preheat oven to 375 degrees. Line a mini muffin pan with mini paper liners. Place one Vanilla wafer/cookie upside down in the bottom of each mini muffin well. Set aside.
2. Cream together the room temperature cream cheese and sugar until light and fluffy, and thoroughly combined. Add the eggs, one at a time, beating until well combined. Mix in the vanilla.
3. Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set.
4. Cool completely and then chill for at least a couple of hours. Top with a small amount of cherry pie filling. Refrigerate until ready to serve.
Yield: About 40 mini cheesecakes
Photo & recipe adapted from: Brown Eyed Baker.
