|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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.