Friday, December 9, 2011

Dessert: Tiny Cheesecakes

My mother has made these tiny cheesecakes for years and it was a recipe I learned to make in high school to bring to holiday parties. When I asked a cousin for a recipe that was a derivative from this one, it had my mother's name on it. These are quick and easy and are always a favorite at holiday parties.
Not quite right Tiny Cheesecakes
This is what I'm talking about - creamy cheesecakes, perfectly done! (These are are out of the oven, not yet chilled.)
Cherry Pie Filling is a great topping for these.

1 lb cream cheese
1 teaspoon vanilla
2 eggs
3/4 cup sugar
24 vanilla wafers
cupcake liners, preferably foil


  1. Combine cream cheese, vanilla, eggs, and sugar and beat until mixture is smooth. 
  2. Place vanilla wafers inside foil cupcake liners and fill with mixture about half-full. 
  3. Bake at 375 degrees for 10-15 min. 
  4. Let chill at least 30 minutes. Keep refrigerated until ready to serve and top with cherry, blueberry, or pineapple pie filling or whipped topping. 

Other Details:

  • Serves 24 
  • Can be frozen 
  • 125 Calories per cake (no topping)
  • Brands do seem to matter. I've never had troubles with Philadelphia Cream Cheese, but have had less good cakes with off-brands and natural food mart available brands. The Trader Joe's vanilla wafers are fabulous, but Nilla wafers are fine (they just don't cover the entire foot of the cake.)
  • My first photo was taken of slightly burnt, bad cream cheese brand cheesecakes topped with whipped topping. They were edible, but not something I would serve. The second photo is the creamy cheesecake photo, as they should be.
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