Party Cheesecakes
Mini cheesecakes baked in muffin cups with vanilla wafer crusts and optional fruit topping.
Ingredients
- 2 packages cream cheese 8 ounces each, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Vanilla wafers
- Pie filling or fruit topping optional
Instructions
- Preheat oven to 350°F and line muffin tins with paper liners.
- Place one vanilla wafer flat-side down in each liner.
- Beat softened cream cheese until smooth and fluffy.
- Add sugar and vanilla and beat until combined.
- Add eggs one at a time, mixing just until incorporated.
- Spoon filling over vanilla wafers, filling cups about three-quarters full.
- Bake until set, about 15 to 20 minutes.
- Cool completely, then refrigerate until chilled.
- Top with pie filling or fruit before serving if desired.
Notes
Use full-fat block cream cheese, not tub-style spread. Do not overbeat after adding eggs or the cheesecakes may crack. Chill completely before serving for the best texture. Add fruit toppings shortly before serving so they do not get watery.
