Mini Cheesecakes with Vanilla Wafers
Delightful mini cheesecakes with a crispy vanilla wafer base, combining rich cream cheese and a hint of lemon for a perfect dessert.
Ingredients
For the crust
- 20 pieces vanilla wafers Crispy base
For the filling
- 16 ounces cream cheese, softened Rich and creamy
- 2 pieces eggs Binding and structure
- 3/4 cup sugar Sweetness
- 1 tablespoon lemon juice Zesty brightness
- 1 teaspoon vanilla Flavor depth
For the topping
- 21 ounces cherry pie filling For topping the cheesecakes
Instructions
Preparation
- Preheat your oven and line your cupcake pan with cupcake liners.
- Place one vanilla wafer in the bottom of each cupcake liner, flat side down.
Mixing
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Incorporate the sugar, eggs, lemon juice, and vanilla into the mixture.
Filling and Baking
- Fill each liner about three-quarters full with the cream cheese mixture.
- Bake in the oven until the mini cheesecakes are set but still have a slight jiggle in the center.
Cooling and Serving
- Let the mini cheesecakes cool completely before serving.
- Top with cherry pie filling or any preferred toppings.
Notes
Use room temperature cream cheese for a smoother batter. Ensure not to overmix to avoid a dense texture.