“I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!”
READY IN:
25mins
SERVES:
12
YIELD:
12 mini pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place foiled muffin cups into mini-muffin tin (12 total).
  3. Add one vanilla wafer to each muffin cup.
  4. In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
  5. Add eggs, one at a time, mixing well after each addition, then mix until creamy.
  6. Fill each muffin cup 3/4 full.
  7. Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
  8. Cool completely on wire rack.
  9. Refrigerate at least 3 hours, overnight is best.
  10. Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

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