Mmmmm….cheesecake. I can’t get enough.
But baking one from scratch? No thank you! I’m all about easy, and a complicated cheesecake recipe that requires a special kind of pan is just not in the cards.
But luckily I’ve got an awesome alternative that gives me all of the flavor with (almost) none of the effort (or the mess!) These mini cheesecakes not only whip up super fast just six simple ingredients, they only mess up one bowl in the process! (Plus they’re MINI, so that means no calories, right?!)
Here is what you need:
2 8oz. packages cream cheese, softened 3/4 cup sugar 1/2 teaspoon Lemon Vitality™ essential oil or lemon extract zest of one lemon 2 eggs 1 box Vanilla Wafers 1 can blueberry pie fillingStep 1: Preheat oven to 350 degrees. Then line muffin tin with foil/paper liner. Then place one cookie down in each muffin cup.
Step 3: In large bowl, mix together cream cheese, sugar, eggs, and lemon oil or extract.
Step 4: Spoon cream cheese filling over each cookie.
Step 5: Bake for 20 minutes. Then place on rack to cool.
Step 6:Once cool, spoon pie filling on top,then add lemon zest and serve. Store uneaten cheese cakes in fridge.
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I used to make these all the time years ago and had forgotten about the recipe. Thank you for the reminder!!!
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I have found that using a medium (1/4 cup) ice cream or cookie scoop works well for filling the muffin liners with the cream cheese mixture.
Do you think these would freeze well?
I'm not sure. I have never tried to freeze them. But if you do freeze them, do not freeze with the pie filling on top. Be sure to wrap each mini cheesecake in plastic wrap and then place in a freezer safe, airtight container.
Vanilla wafers at the bottom are GENIUS! You're one smart cookie ;)
I've also made these using ginger snaps on the bottom and topping the mini cheese cakes with apple pie filling! Delicious!!! :)