Mini-Cheesecake Delights!
Summer parties are always better with cheesecake! And if you don't want a large cheesecake that is hard to cut and only half-eaten, then this is the perfect recipe for cheesecake lovers who want a clean, simple way to eat it.
This recipe has been used by my family for parties of every season. I vary the recipe with different fruit toppings and by adding pumpkin or cinnamon to the cheesecake for a more Autumn flavor.
Bon Appetit!
Mini-Cheese Cakes
*This recipe makes 12 mini-cheesecakes. Double or triple the recipe for a larger batch.
Ingredients:
12 vanilla wafers
2 8 oz packages of cream cheese softened over night
1/2 cup sugar
1 tsp vanilla
2 eggs
Muffin tinfoil cups
Directions:
Preheat oven to 325 degrees
Place vanilla wafer in each liner
Mix cream cheese, vanilla, sugar on medium speed until well blended
Add eggs and mix well
Line muffin pan with tinfoil muffin liners
Place vanilla wafer in each tinfoil liner
Spoon over wafers to 3/4 full
Bake at 325 degrees for 25 minutes
Remove from pan when cool and Chill in refrigerator.
Top with fruit-----cherries, chocolate, or jellies
