Fruity Cheesecake Cupcakes |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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These are really delicious and beautiful. I serve them on a very large round black platter and use 3 different pie fillings for color and variety, like pineapple, cherry, and blueberry. You will need to use 1 package of foil-lined cupcake holders. Ingredients:
24 nabisco nilla vanilla wafers (use this brand because their shape is the best shape for the crust.) |
2 eggs |
3/4 cup sugar |
2 (8 ounce) bars neufchatel cheese |
2 teaspoons vanilla |
canned fruit pie filling |
Directions:
1. Put 1 vanilla wafer flat side down in the bottom of each of 24 cupcake holders.
2. Mix eggs, vanilla, and sugar together in a mixer bowl.
3. Mix in the cream cheese and mix with an electric mixer on medium speed until creamy and smooth.
4. Put the cupcake holders on a large cookie sheet.
5. With a tablespoon, spoon the batter into the holders a bit more than 1/2 full.
6. Bake 350 degrees for 15 minutes.
7. Cool for 10-15 minutes, then put whole sheet of cupcakes into the refrigerator.
8. When cupcakes are cold, spoon pie filling on top of cupcakes.
9. Store in the refrigerator.
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