Mini Cheesecake Cups

Name: Mini Cheesecake Cups
Total time: 12600 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 vanilla wafers; 3 oz cream cheese (room temp); 12 oz fat free cream cheese (room temp); 1/2 cup sugar; 1/2 teaspoon vanilla; 2 eggs; Foil cupcake wrappers; Your choice of pie filling

sleepysol @cook_3848348

Tacoma, Washington

Found this recipe on another site but the site sucks and I don't want to lose it. I have modified it a little. Recipe is easily doubled. I will upload pictures. They taste super good and will go fast. They look a little sad once they call as they dip in but that's part of homemade! I much prefer this over something from the grocery store.

sleepysol @cook_3848348

Saved

Ingredients

210 mins

12 servings

12vanilla wafers
3 ozcream cheese (room temp)
12 ozfat free cream cheese (room temp)
1/2 cupsugar
1/2 teaspoonvanilla
2eggs
Foil cupcake wrappers
Your choice of pie filling

Saved

Steps

210 mins

1

Preheat to 350; line one cupcake tray with foil cupcake wrappers. Place a wafer in each wrapper.
2

Combine cream cheese and beat until smooth. (Takes a bit of patience. I usually smash it up with a rubber spatula as much as I can before using a mixer, the mixer will come to a halt so be careful)
3

Add sugar and vanilla and mix well
4

Add eggs and mix well
5

Pour batter into wrappers and bake for 20 minutes or until center is almost set. Cool and refrigerate for at least two hours.
6

Add pie filling to the craters. I do this before i eat them so I choose how much I want on the cheesecake and refrigerate the rest of the filling and cover it with plastic. This way you can refrigerate the cheesecake without pie filling mess in your fridge. I use blueberry!