Bake at 350. Yield 4 dozen.
Made in a mini cupcake pan, these bite size cheesecake tarts are always a hit - at parties, in the classroom or for holidays. Quick and easy to make, they can actually be made ahead of time and topped with fruit filling when serving.
1 (12 oz.) package vanilla wafer
2 (8 oz.) packages cream cheese
3/4 C granulated sugar
2 eggs
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
Made in a mini cupcake pan, these bite size cheesecake tarts are always a hit - at parties, in the classroom or for holidays. Quick and easy to make, they can actually be made ahead of time and topped with fruit filling when serving.
1 (12 oz.) package vanilla wafer
2 (8 oz.) packages cream cheese
3/4 C granulated sugar
2 eggs
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
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