My mom used to make these mini cheese cake tarts every summer, usually around July. She used to top them with cherries and blueberries (patriotic cheesecakes). Yum!
It’s spring so I changed it up a bit…You’ve got to try it out!
Mini Cheesecake Recipe
1/2 box of Nilla Wafers
2 (8 oz.) packages cream cheese
1/2 cup sugar
1 tsp. vanilla
Heat oven to 350. Line mini muffin pan with paper liners (if you can find aluminum mini cups, they are strong enough to stand up on a cookie sheet and fit the Nilla Wafers a little better too). Place Nilla Wafers rounded side down in the paper liners.
Beat cream cheese and sugar together until light and fluffy. Add eggs one at a time and mix thoroughly. Add in vanilla.
Spoon cream cheese into paper liners on top of the Nilla Wafer. Fill 3/4 full.
Bake at 350 degrees for 15 minutes or until top edge firms up and just starts to brown.
Cool mini cheesecake cups and chill. Add topping.
I used fresh strawberries and melted chocolate on my mini cheesecake desserts, but canned pie filling would work to.
I love mini desserts. You can always get away with eating more than one. Plus? They’re just cute!