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Bite-Sized Cheesecake Cupcakes

Janie Kutassy

"These bite-sized cheesecakes are just the thing to bring to parties or to have as a dessert during the holidays!"
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Ingredients

2 h 35 m servings 223 cals
Original recipe yields 12 servings (12 cupcakes)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
  2. Place a vanilla wafer cookie into the bottom of each cupcake liner.
  3. Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
  4. Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
  5. Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 223 calories; 15 g fat; 18.4 g carbohydrates; 4.2 g protein; 72 mg cholesterol; 144 mg sodium. Full nutrition

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Reviews

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This was so simple and easy to make. The kids loved it and it was gone within a day!

I'll have to make twice as much next time! They were a hit at the party!