Rating: 4.5 stars
122 Ratings
  • 5 star values: 81
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1

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.

Recipe Summary

cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
prep:
20 mins
Servings:
24
Yield:
24 miniature cheesecakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You may use any flavor fruit preserves or pie filling as the topping.

Partner Tip

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

184 calories; protein 3.2g; carbohydrates 17.3g; fat 11.6g; cholesterol 54mg; sodium 112.5mg. Full Nutrition
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