Mini Cheesecakes

By

cheesecake variations
1. 2/3 cup graham cracker crumbs with 1 Tbs melted marg. for crust,16 oz softened cream cheese,2 eggs,1 Tbs lemon juice,(or 2 Tbs vanilla extract instead of lemon juice)1 cup sugar,vanilla extract(not if using 2 Tbs vanilla extract).
3. ginger snaps for crust,1/4 cup pumpkin puree added to the cheese mixture,1 tsp pumpkin pie spice and top with whipped cream
4. half an oreo cookie with cream for crust,sprinkle coarsely chopped or ground cookies on top of cheese cakes before baking

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  • 12

Ingredients

  • 12 vanilla wafers
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2/3 cup white sugar
  • 1 (21 ounce) can cherry pie filling

Preparation

Step 1

Directions

Preheat oven to 350 degrees F (175 degrees C).

Line muffin tins with 12 paper baking cups. line with 2 baking liners each. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Kitchen-Friendly View

PREP


25 mins

COOK


15 mins

READY IN

1 hr

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