Ingredients for Little Cheesecakes
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Chocolate Wafers
- 1/2 cup (120ml) cherry pie filling, for topping
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How to Make Little Cheesecakes
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat 8 ounces (225g) of cream cheese with an electric mixer on medium speed until light and fluffy.
- Gradually add 1/2 cup (100g) granulated sugar, beating until well combined.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon of vanilla extract.
- Line a 12-cup muffin tin with paper liners. Place one chocolate wafer in the bottom of each liner.
- Evenly spoon the cream cheese mixture over the chocolate wafers, filling each liner about ¾ full.
- Bake for 20 minutes, or until the edges are set and the center is just slightly jiggly.
- Remove the muffin tin from the oven and let the cheesecakes cool in the pan for 10 minutes.
- Refrigerate the cheesecakes in the muffin tin for at least 4 hours, or preferably overnight, to allow them to fully chill and set.
- Carefully remove the cheesecakes from the muffin tin and the paper liners.
- Before serving, top each mini cheesecake with 1 tablespoon of cherry pie filling.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
74g
Fat
44g
Carbs
11g
