Kate here again with another recipe. A friend from college introduced me to this delicious dessert. I'm so glad to get this recipe typed up and off of the stained and folded half-sheet of paper stowed in my recipe box. Here's what you'll need:
A muffin tin and cupcake liners, too.
Place cupcake liners in muffin tin. Place one vanilla wafer in each liner.
Beat together:
2, 8 oz. pkg. cream cheese
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
Pour 1/4 cup filling over vanilla wafers in muffin tin. Bake at 375° for 15 minutes.
Please do not freak out at this point. When you pull the mini cheesecakes out of the oven 99% of them will have fallen in the middle. This is a good thing. It creates a divet to hold the pie filling. Carefully remove them to a cookie sheet and place in the fridge--or freezer if you're like me and running behind and need to chill these puppies pronto!
Remove liner and top with pie filling of choice. Here I chose cherry and blueberry. Serves 18-24 depending on how full you fill your cupcake liners.
Mini Cheesecakes
Place cupcake liners in muffin tin. Place one vanilla wafer in each liner.
Beat:
2, 8 oz. pkg. cream cheese
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
Pour 1/4 cup filling over vanilla wafers in muffin tin. Bake at 375° for 15 minutes. Chill. Remove liner and top with pie filling of choice to serve. Serves 18 Enjoy!
Kate is the author of The Guy Next Door.
