I got to sample these delectable little cheesecakes at a wedding shower last week. Being the cheesecake lover that I am; I was instantly hooked. They were so creamy, so cute and just the perfect amount of sweetness to round out a meal. Thank you GrAngie, for sharing this fancy recipe with us! These are so lovely at a shower, on a tea table, or just because. You could probably freeze them without the fruit topping and just pull out as many as you needed for lunches or drop-in company. If you try it let me know! Enjoy.
Mini Cheesecakes
Ingredients:
12- vanilla wafers
2-8oz. pkgs cream cheese, softened
1/2- cup sugar
1- tsp vanilla extract
2- eggs
12- cupcake liners
(fruit for topping-pictured is cherry pie filling)
Directions:
Line muffin tin with cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed, until well blended. Add eggs; mix well until smooth and creamy. Pour batter over wafers, about 3/4 full. Bake at 325 for 25 minutes. Remove from oven, cool and top with fruit. Keep refrigerated until serving.
Mini Cheesecakes
Ingredients:
12- vanilla wafers
2-8oz. pkgs cream cheese, softened
1/2- cup sugar
1- tsp vanilla extract
2- eggs
12- cupcake liners
(fruit for topping-pictured is cherry pie filling)
Directions:
Line muffin tin with cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed, until well blended. Add eggs; mix well until smooth and creamy. Pour batter over wafers, about 3/4 full. Bake at 325 for 25 minutes. Remove from oven, cool and top with fruit. Keep refrigerated until serving.
