Mini Cheesecakes II

SUBMITTED BY: Mercedes PHOTO BY: noorsaad

"One-serving-size cheesecakes. You can top with fruit, preserves, nuts, or chocolate."

SERVINGS & SCALING

Original recipe yield: 12 cakes

USMETRIC

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INGREDIENTS

12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs

READ REVIEWS (33)

DIRECTIONS

Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.
Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full.
Bake for 25 minutes at 325 degrees F (165 degrees C). Remove from pan when cool. Chill.

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REVIEWS

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Reviewed on Dec. 31, 2003 by DONNAPETRINA1

These are to die for and much easier and quicker than making a whole cheesecake. Instead of using the cookie on the bottom, I crush the cookies in a food processor and scoop a spoonful into each muffin well. It's funny that once they cool they sink a little in the middle which is just right to hold the fruit you put on the top.

10 users found this review helpful

Reviewed on Mar. 21, 2007 by mayura

Mmmm yummy... only change: used a graham cracker crust. I made 4 for a trial run, 1 chocolate swirl, 1 vanilla strawberry swirl, 1 chocolate strawberry swirl, and 1 lemon curd swirl (with lemon extract)(my favourite - tasted light and refreshing) I converted my dad (who doesn't like overly rich desserts and never liked cheesecake and refused to try it before) into a cheesecake lover- he tried my lemon curd swirl one and liked it so much, he finished it off! Will make again!

8 users found this review helpful