Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees F. Remove from pan when cool; chill. Top with fruit, preserves, nuts or chocolate. Be creative!
For crust: Mix together well and place 1 tsp into each cupcake liner and gently press.
Or: Place one vanilla wafer into each liner.
Beat cream cheese on high until light and fluffy. Gradually add sugar, mix well. Add eggs and vanilla. Beat well. Spoon into liners (do not overfill) bake at 350 degrees F for 10 minutes. When completely cooled (this can be done right before serving), spoon about 1/3 tsp of the fruit filling over each cheese cake. Chill.
You may also make two cheesecakes by pouring the filling into a graham cracker crust. It takes a little longer to bake (25 to 30 min) top with fruit or fruit filling.
By PJ from Sylvester, GA
These sound yummy! I'd like to try them. Is the cream cheese in 3 oz or 8 oz packages? Thanks!
These DO sound yummy and alot easier than making a big cheesecake! These would be great to serve at a party and have different toppers set out, kind of like an Cheesecake Sundae Buffett!! I wonder how well these would freeze!
I would think it would be the smaller packs of cream cheese since there's only 1/2 cup sugar .. but I could be wrong!
Great Idea Robin!
I make something similar, but they're mini CHOCOLATE cheesecakes. They're delicious, and whenever I bring them to something, people ask for the recipe. I thought I'd share the recipe with you. Here goes:
24 foil baking cups
24 vanilla wafers
16 oz cream cheese
1-1/4 c. cocoa
2 T flour
1 c sour cream
1/2 t almond extract
1 c sour cream
2 T sugar
1 t vanilla
Place wafer at bottom of baking cups in muffin tins.
Beat cream cheese until smooth. Add sugar, cocoa, and flour and blend well. Beat in eggs. Stir in sour cream and extract. Divide cheese mixture among the muffin cups. Bake 15 to 20 minutes at 350°.
Combine topping ingredients and stir.
Cool cheese mixture in pans for 5 to 10 minutes. Then put a dollop of sour cream mixture on top. Cool completely in pans. Then chill thoroughly.
I make mini cheesecakes all the time. You can change the wafer out with any kind of cookie, Oreo, thin mints, chips ahoy. The kids love them. Also, I freeze them after they cool. When friends come over and we want something sweet. Its off the freezer we go. They thaw fast, but are just as good as a frozen treat.
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