Ingredients2 h servings 141 cals
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
- Cook's Note:
- I've made this with vegan wafers and dairy-free cream cheese for a friend with a milk allergy. She loved it.
Per Serving: 141 calories; 8.1 g fat; 15.1 g carbohydrates; 2.2 g protein; 36 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 9
Baking Fool- I've never done mini-mini cheesecakes. You might try putting a few of the mini vanilla wafers in the bottom or perhaps just break up a few of the larger cookies. The cheesecake fi...
This was a hit at my party! I did alter it though. Instead of the cherry pie filling, I whipped whipping cream until it peaked. Added it on top with fresh berries.
I remember making these a very long time ago and was surprised at how many coworkers asked for the recipe, after making them for a Thanksgiving get together. I'm making them again today for a Ch...
These were good. I bit messy for me but my nephew and his family enjoyed what we didn't eat. These i will make again since i am dieting . I like to have a little "snack" after dinner and 1 or 2 ...
I make this recipe a few times a year for different occasions and its always a hit. Quick and easy to make and delicious!
I did not use the lemon juice I used 2 teaspoons of vanilla everybody loved them used regular muffin tins and reg vanilla wafers next time maybe I will try graham crackers just for a change LD