Mini cheesecakes are quick and easy to fix and bake, and then they're delicious when topped with preserves, pie filling, fruit, or nuts.
All you need are vanilla wafers — which act as crusts — and a simple sweetened cream cheese and egg batter. The cheesecakes are baked in muffin cups.
Mini Peach Cheesecakes
- 1 dozen vanilla wafers
- 2 packages (8 ounces each) cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- Heat oven to 325 F.
- Line muffin tin with foil liners. Place a vanilla wafer in each liner. In a mixing bowl, combine cream cheese, vanilla, and sugar; beat until well blended. Beat in eggs until blended. Pour cream cheese mixture over wafers, filling each liner about 3/4-full. Bake for 25 minutes.
- Top with preserves, fresh sliced fruit, pie filling, sugared pecans, toasted coconut, or shaved chocolate.
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||8 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|