Ingredients
Scale
- 1 (12-ounce) package vanilla wafers
- 2 (8-ounce) packages cream cheese, softened to room temp
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (21-ounce) can cherry pie filling
Instructions
- Preheat your oven to 325°F. Line two mini muffin tins (24 cups each) with mini foil-backed paper liners.
- Crush the vanilla wafers in a food processor or place them in a zip-top bag and crush with a rolling pin until the crumbs are very fine. Add about ½ teaspoon of crumbs to the bottom of each liner and lightly press down to form the crust.
- In a large bowl, beat together the cream cheese and sugar until smooth. Add the vanilla, then add eggs one at a time, mixing on low until just combined. If your batter is lumpy, your cheesecakes will bake lumpy too.
- Spoon the batter into each cup, filling almost to the top. Gently tap the muffin pans on the counter a few times to release any air bubbles before baking. Bake for 15-18 minutes, or until the centers are set but still slightly soft.
- Let cheesecakes cool completely in the pan. Once cooled, spoon a little cherry pie filling onto each bite. Refrigerate until ready to serve.
Notes
For a different fruit topping, try using blueberry or strawberry pie filling instead of cherry.
Make sure the cream cheese is softened for a smooth batter.
These bites can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 4g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.