Mini Cherry Cheesecakes
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- 8 ounce packages cream cheese
- 3/4 c
- eggs or 1 cup egg substitute
- 1 Tbsp
- fresh lemon juice
- 1 tsp
- vanilla wafers
- 1 can(s)
- cherry pie filling (21 ounce)
1Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. (I used a stand mixer and mixed this on high until creamy)
2Place 1 wafer in bottom of a 12-ct. cupcake tin lined with cupcake papers.
3Spoon cream cheese mixture into each cupcake paper until 3/4 full.
4Bake in 375 degree oven for 15 minutes. Let cool.
5Top each with cherry pie filling, or pie filling of choice, and refrigerate for 1 hour or more. (see my notes above)