Quick and Easy Mini Cheesecakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
  • 2 (8 ounce) packages cream cheese, softened (Light cream cheese works great!)
  • 1 C sugar
  • 1 t pure vanilla extract
  • 2 eggs
  • ½ t lemon juice (optional)
  • 12 vanilla wafers
  • Topping ideas:
  • 1 (21 oz) can cherry pie filling, blueberry pie filling
  • 1 (21 oz) can Lemon curd
  • chocolate sauce
  • strawberry jam
  • peach preserves
Instructions
  1. Preheat oven to 350°F.
  2. Place a paper cupcake liner in each cup (12 total) of muffin pan.
  3. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each. Add lemon juice if using.
  4. Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about ¼ inch from top of paper.
  5. Bake for 20 minutes.
  6. Allow tarts to cool completely before filling.
  7. Note: When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  8. Chill thoroughly before serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/quick-easy-mini-cheesecakes/