Mini Cheesecakes with Vanilla Wafer Crust
Delightful mini cheesecakes with a buttery vanilla wafer crust and creamy filling, topped with cherry pie filling, perfect for any occasion.
Ingredients
For the crust
- 15 cookies vanilla wafer cookies
For the filling
- 16 ounces full-fat cream cheese, softened Make sure it is softened for easy mixing.
- 3/4 cup granulated sugar Add slowly to the cream cheese.
- 2 large eggs At room temperature.
- 1 teaspoon vanilla bean paste or vanilla extract Use high-quality for best flavor.
- 1 can cherry pie filling For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
- Place one vanilla wafer cookie in the bottom of each cupcake liner.
Mixing the Filling
- In a large mixing bowl, beat the softened cream cheese on low speed until smooth.
- Gradually add the granulated sugar while mixing, then increase to medium speed and mix for about one minute.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla.
Baking
- Use a muffin scoop to fill each cupcake liner with the cream cheese mixture, filling them about three-quarters full.
- Bake in the preheated oven for 20 to 22 minutes until set but slightly jiggly in the center.
- Let cool in the pan for 10 minutes, then refrigerate for at least two hours before serving.
Serving
- Once chilled, remove the mini cheesecakes from the muffin pan, leaving them in their liners.
- Top each cheesecake with a dollop of cherry pie filling before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to four days or freeze for longer storage.