Miniature Cheesecakes

          

24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving.

Original recipe makes 24 miniature cheesecakes

Ingredients

24 vanilla wafer cookies
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 (12 ounce) can cherry pie filling

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
  2. In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.

Nutrition

Calories: 184 kcal
Carbohydrates: 17.3 g
Cholesterol: 57 mg
Fat: 11.6 g
Fiber: 0.2 g
Protein: 3.2 g
Sodium: 113 mg

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