Mini Cheesecakes
It's entirely too few days until Christmas, which means it's that time of year when it's not entirely uncommon to have to whip up some sort of magical food in an instant. Between office parties and neighbors inviting you over for dinner and kids needing treats at school, you could spend all day in the kitchen and still not have enough yummy stuff to go around.
Magic time, people.
Mini Cheesecakes.
Here's the thing--people assume that cheesecake is a pain in the ass to make. They think it's crazy time consuming, which, technically, it usually is. But there are ways to make cheesecake quickly and still have it taste AMAZING. Part of the trick is to stick to mini-sized cheesecake.
You start by whipping out a mini muffin pan, a bunch of mini cupcake liners, and some Mini Nilla Wafers.
Yes, Mini Nilla Wafers.
Why waste time making a crust when these work just fine?
Just place a Mini Nilla Wafer flat-side down at the bottom of your cupcake liners.
Crust. Done.
Next, mix some cream cheese, vanilla extract, eggs, and sugar. And that's it. Four ingredients. You can handle that, right?
Place a teaspoon full of the cream cheese yummy stuff in each cupcake liner.
And bake the Mini Cheesecakes for 20 minutes at 350 degrees. Let them cool and then top them with whatever you like. I like Cherry Pie Filling myself.
Yum.
Seriously.
These are unbelievably good.
For best results, let them set overnight in the fridge. That'll help keep the cheesecake from sticking to the cupcake liner. Not that a little sticking will stop anyone from eating them, of course. Trust me. People pop these things like pills. (And by "people," it's possible I mean me.)
Mini Cheesecakes
(Makes approximately 48 bite-sized cheesecakes)
48 Mini Nilla Wafers (about 1/2 box)
2-8 oz packages cream cheese, softened
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1 can cherry pie filling
1. Line mini muffin tin with mini cupcake liners (foil ones work best).
2. Place a Mini Nilla Wafer in each cupcake liner, flat side down.
3. In a large mixing bowl, combine the cream cheese, eggs, vanilla extract, and sugar. Mix at medium speed until creamy.
4. Drop the cheesecake mix by teaspoon into the cupcake liners.
5. Bake at 350 degrees for 20 minutes.
6. Allow to cool for at least ten minutes. The middles will sink a bit. Don't sweat it. That's just your filling holder spot-a-majig.
7. Place a spoonful of cherry pie filling on top.
8. Allow to cool overnight in the fridge. Or not. Whatever. If you happen to accidentally eat one or ten right away, I promise I won't tell anyone.
Recipe
Reader Comments (9)
Sigh. Where were you last week when I was losing my mind with cookies? These look good :)
Absolutely genius!
These are one of our family's favorites. We make them every year and for all weddings. Yum
we just did our office gift exchange and the girls gave me a hand mixer. I COULD MAKE THESE!
thanks for the recipe.
bam!
I'm another one of those "people" that can pop these like pills ... Good thing I'm six months pregnant this Christmas and actually have an excuse to do so!! ;)
What an excellent idea to use the wafers! I'm going to try that tomorrow when I make cheesecake for my neighbors.
Here's an idea for a no-bake version: 8oz cream cheese, 8 oz container cool whip, 1 cup sugar. Mix together and pour into crust/over vanilla wafers. Let sit for an hour. REALLY good and super easy. :)
These are seriously one of my favorite desserts and I don't know why i've never made them! Thanks for sharing the recipe. Yours look so purdy!
NO, this is too easy!!!!!!!
Just popped these into the oven. Can't wait to try a few!