Super Easy Mini Cheesecakes with Vanilla Wafer Crust (Print Version)
# Ingredients:
01 -
15 vanilla wafer cookies
02 -
16 ounces full-fat cream cheese, softened
03 -
¾ cup granulated sugar
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla bean paste or vanilla extract
06 -
1 can cherry pie filling
# Instructions:
01 -
Preheat your oven to 350°F. Line muffin pans with paper liners - you'll need enough for 15 mini cheesecakes. Place a single vanilla wafer cookie in the bottom of each liner to create an instant crust.
02 -
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. With your electric mixer on low speed, gradually add the sugar. Increase to medium speed and beat for one minute until well combined.
03 -
Add eggs one at a time, beating well after each addition until just incorporated. Stir in the vanilla bean paste or extract, mixing just until combined. Don't overmix at this stage.
04 -
Using a muffin scoop or ice cream scoop, divide the cheesecake mixture evenly among the prepared cups, filling each about ¾ full. Bake until the edges are set but centers still have a slight jiggle, about 20-22 minutes.
05 -
Remove pans from the oven and let the cheesecakes cool completely in the pans at room temperature. Once cooled, refrigerate for at least 2 hours until thoroughly chilled.
06 -
When ready to serve, transfer mini cheesecakes to a serving platter. Top each with a spoonful of cherry pie filling. Enjoy immediately or store in the refrigerator until ready to serve.
# Notes:
01 -
These mini cheesecakes are perfect for parties since they're pre-portioned and easy to serve.
02 -
Store leftover cheesecake cups in the refrigerator for up to four days.
03 -
You can freeze these for up to two months. Thaw frozen cheesecakes overnight in the refrigerator before serving.