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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead! Ingredients:
2 (8 ounce) packages cream cheese |
2 eggs |
1/2 cup granulated sugar |
1 tablespoon vanilla |
12 vanilla wafers |
Directions:
1. Preheat oven to 350 degrees.
2. Place foiled muffin cups into mini-muffin tin (12 total).
3. Add one vanilla wafer to each muffin cup.
4. In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
5. Add eggs, one at a time, mixing well after each addition, then mix until creamy.
6. Fill each muffin cup 3/4 full.
7. Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
8. Cool completely on wire rack.
9. Refrigerate at least 3 hours, overnight is best.
10. Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
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