January 25, 2014
Super simple, super fast & super yummy. These hit the spot when a cheesecake craving arises. They are also the perfect little gift to take a friend or neighbor who might need cheering up.
This recipe makes 2 dozen.
3 (8oz) packages of cream cheese
3 eggs (I always use large, organic, free range, homelaid eggs)
1/2 c. Granulated sugar
1 Tbsp. lemon juice (fresh squeezed)
1 tsp. vanilla extract
24 Nilla wafers (instead of a graham cracker crust)
1 bag mini chocolate chips
1 can cherry pie filling
(Feel free to mix things up. Fresh fruit, citrus zest, whipped cream, caramel sauce, etc.)
-Preheat oven to 375
-Place cupcake liners into muffin tins.
-Put 1 Nilla wafer into each cupcake liner with the flat side down.
-Mix together cream cheese, eggs, sugar, vanilla & lemon juice.
-Mix in chocolate chips if using.
-Spoon filling over Nilla wafers, filling the cupcake liners each 3/4 full.
-Tap cupcake tins on the counter a bit to get rid of air bubbles.
-Place both pans on the same oven shelf if possible.
-Bake 20 minutes.
-While cheesecakes are still warm spoon pie filling (if using) over the top of each one.
-If using whipped cream or fresh fruit then wait till cooled.
-Place cheesecakes on a tray & chill in the fridge till service.