Mini Cheesecake Vanilla (Print Version)
# Ingredients:
→ Crust
01 -
15 vanilla wafer cookies
→ Cheesecake Filling
02 -
16 ounces of full-fat cream cheese at room temperature
03 -
¾ cup white sugar
04 -
2 large eggs, not cold
05 -
1 teaspoon vanilla extract or vanilla bean paste
→ Topping
06 -
1 can of cherry topping for pie
# Instructions:
01 -
Turn the oven on to 350°F. Line muffin pans with paper liners—enough for 15 little cheesecakes. Put a vanilla wafer cookie in each liner to act as the crust.
02 -
Pop the softened cream cheese into a big bowl and whip it until it's totally smooth. Slowly mix in the sugar using an electric mixer on low. Then, switch to medium speed and beat for another minute till it comes together nicely.
03 -
Add one egg at a time, mixing just enough after each addition. Stir the vanilla in lightly until it's blended. Take care not to overdo it at this step.
04 -
Scoop the cheesecake mixture into the muffin liners, about ¾ way full for each. Bake for 20-22 minutes until the edges look set while the middles still wiggle a bit.
05 -
Take the pans out of the oven and let them cool on the counter until they're no longer warm. Once cooled, move them to the fridge for a couple of hours to chill fully.
06 -
When it's time to dig in, arrange the cheesecakes on a plate and top each one with some cherry pie filling. Eat right away or stash them in the fridge until you're ready!
# Notes:
01 -
These bite-sized cheesecakes are great for gatherings since they're super easy to serve.
02 -
Leftovers can be kept in the fridge for up to 4 days.
03 -
Freeze extras for as long as 2 months. Let frozen ones thaw overnight in the fridge before serving.