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Mini Cheesecakes

March 8, 2012

Growing up, these cheesecakes were one of my favorite desserts. I made them for my girlfriends last weekend and was so happy that they loved them too. I always top the cheesecakes with canned cherry pie filling, but depending on what you like, any fruit would work.

Here’s how to make them:


16 oz cream cheese, room temperature

3 eggs, room temperature

2/3 cup sugar

1 tsp vanilla

vanilla wafers

can cherry pie filling or other fruit for topping

Preheat oven to 350. Beat cream cheese and sugar together, then add eggs and vanilla. Line a muffin tin with liners and place a vanilla wafer, round side up, in each cup. Fill the baking cups just over halfway and bake about 25 minutes. Test for doneness. Let cool completely on a wire rack. The cheesecakes will rise quite a bit, but then come down as they are cooling. Top with fruit of your choice before serving.

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