Easy Mini Cheesecakes
These easy mini cheesecakes have been in my family for as long as I can remember. My mom, Linda would make these for almost every holiday. They’re creamy, flavorful and you can enjoy a few different flavors.
Preheat the oven to 350 degrees.
Remove two 8-ounce blocks of cream cheese from the refrigerator and allow it to soften at room temperature.
Grab a large baking tray and line it with the mini paper liners. You will get 7 rows or 5 cups for 35 cups per tray.
Next, add one mini nilla a wafer to the bottom of each cup, flat side down. Be sure to press it in to secure it.
Then, using a hand mixer, beat the soft cream cheese and granulated sugar together until smooth and fluffy.
Add one egg at a time and beat.
Finally, add the vanilla and beat everything until its well combined.
Add the cheesecake filling into a piping bag and pipe it into the cups with the mini vanilla wafers.
Fill it about ¾ of the way up.
Bake for about 14 minutes. They should resemble little white puff balls. Do not worry, they are done.
Repeat this process for the second tray.
Allow the mini cheesecakes to cool before adding the toppings. Once you add the toppings, cover and refrigerate the cheesecakes until you’re ready to enjoy them.
Serving: 1serving, Calories: 38kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 26mg, Potassium: 7mg, Fiber: 1g, Sugar: 4g, Vitamin A: 7IU, Calcium: 1mg, Iron: 1mg