-
-
My review
Miniature Cheesecakes
1
SUZANM
"This makes 24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 184Original recipe yields 24 servings (24 miniature cheesecakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
- In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full.
- Bake in preheated oven for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.
You might also like
Footnotes
- Cook's Note:
- You may use any flavor fruit preserves or pie filling as the topping.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- The magazine version of this recipe is scaled down for 18 servings but cuts the cream cheese, sugar, and egg amounts by a third.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 97122 Ratings
-
-
-
-
-
Most helpful positive review
1/2/2003
These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was ...
Most helpful critical review
11/14/2005
Good but next time I would not use the nutmeg (or maybe half of the amount) Also, I would use the mini muffins because the cheesecake is too big for one vanilla wafer if put in a regular size mu...
Most helpful
Most positive
Least positive
Newest
1/2/2003
These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was ...
10/23/2004
I have made this recipe before only use a Pecan Sandie for the crust instead of a vanilla wafer - it makes for a much tastier dessert!!
9/28/2005
These little cheesecakes were a huge hit! These are so simple to make, they are so cute and taste wonderful! This recipe is must to make, especially for a party. Everyone wanted the recipe. I wi...
5/30/2005
YUM! This recipe is a definite keeper! I followed the recipe exactly except I added an extra teaspoon vanilla and omitted the nutmeg, based on other's reviews. Don't worry about using the van...
3/27/2003
These are soooo easy to make!! I doubled the vanilla and added a dash of salt. I didn't use the nutmeg and substituted with finely chopped lemon peel. I topped with cherry pie filling and a slic...
3/20/2005
I also used graham cracker crumbs to keep the "traditional" cheesecake flavor. A big hit, beautiful presentation with the cherries on top. I found I had to bake them a little longer than the r...
4/12/2009
I first made this recipe about 25 years ago for a girl scout baking contest, lol. I was looking for something quick and easy and bite-sized for dessert and I remembered these, hoping I'd find t...
11/12/2006
Used chocolate chip cookie dough for crust, cooked dough about 7 minutes and cooled before filling. I would leave out the nutmeg and maybe add a little sour cream for extra creaminess.
6/14/2002
I made these for a family get-together and they were a big hit with young and old alike! Didn't have a single one left to take home, and I found out later that my brother had even "hidden away"...