Party Cheesecakes
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
vanilla wafers
|
* |
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 16 | ounces |
cherry pie filling
|
|
| 1 | x |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
vanilla wafers
|
* |
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
cherry pie filling
|
|
| 1 | x |
whipped cream
optional |
*
|
Directions
Place paper liners in 24 muffin cups, and a vanilla wafer in the bottom of each.
Combine cheese, sugar, eggs, lemon juice and vanilla, and beat until smooth.
Pour each cup about two-thirds full.
Bake in a 350℉ (180℃) F oven for 15 to 20 minutes; cool.
Refrigerate overnight.
Next day, spoon pie filling on top of each cake, and top with whipped cream if desired.
