These were my Mom’s submission to her craft group cookie exchange, so every year she would make something like eight batches of these and package them up. All the husbands would anxiously await their wives’ return to snag the little cheesecakes before their kids tore into all the cookies. Once the annual cookie exchanges were no more my Mom said “never again” to making these little gems, so I’m reviving them this year to make for my Dad’s Christmas gift. They’re not bad to make, but I wouldn’t want to make eight batches of them…
Petite Cheesecakes
Ingredients
- cupcake liners
- vanilla wafers
- 2 8oz. packages cream cheese
- 1/4 C granulated sugar
- 2 eggs
- 1 T lemon juice
- 1 t vanilla
- 1 can cherry pie filling
Directions
Preheat oven to 375. Line cupcake pans with paper liners. Place a vanilla wafer in the bottom of each. Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy. Fill the cupcake liners 2/3 full with cream cheese mixture. Bake at 375 for 15-20 minutes, or until set. Top each cake with a spoonfull of pie filling. Chill until served.
I made these in reusable silicone cupcake liners, since the vanilla wafers fit in the bottom so nicely and I thought they were pretty!
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