This Mini Cheesecake Recipe is simple, easy and can be topped with any fresh fruit, canned pie filling, or even chocolate. You can add some whipping cream, a sliced strawberry and a couple blueberries.
Yield: 48
Prep time: 10 MINUTES
Cook time: 15 MINUTES
Total time: 25 MINUTES
Ingredients
- 40 vanilla wafers, crushed
- 3-4 tablespoons butter, melted
- 2 packages {8 oz. each} cream cheese, softened
- 3/4 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Toppings: fresh fruit, whipping cream, canned pie filling, etc.
Instructions
- Fill a mini cupcake pan with liners
- Preheat oven to 375 degrees F
- Crush vanilla wafers in the food processor or resealable bag
- Melt butter in microwave 20-30 seconds
- Mix cookie crumbs and butter together until well blended
- Add about ½ teaspoon cookie mixture to the cupcake liners and tap to form to bottom using a wooden tart shaper or spoon
- In a large mixing bowl, beat cream cheese until very smooth and fluffy
- Add sugar, eggs and vanilla, beat until creamy and smooth
- Add about 1 tablespoon cream cheese mixture on top of cookie crust
- Bake for 15-18 minutes at 375 degrees F
- The Cheesecake will puff up a bit, but will deflate when cooled, this is normal
- Cool completely on wire rack
- Add your choice of toppings
- Store in refrigerator
Nutrition Information:
YIELD: 48 SERVING SIZE: 1
Amount Per Serving: CALORIES: 51 TOTAL FAT: 2g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 1g CHOLESTEROL: 12mg SODIUM: 30mg CARBOHYDRATES: 7g FIBER: 0g SUGAR: 5g PROTEIN: 1g
