Delicious and nut-free mini cherry cheesecakes with a creamy filling of cream cheese, granulated sugar, eggs and vanilla wafers topped off with a sweet cherry pie filling make for the perfect tart dessert.
Special diets: Vegetarian | nuts-free |
️Allergens: eggs | not vegan | lactose | gluten | soy |
⏱ 28 mins – easy
🍽 10 servings – 215 kcal per serving
|
Serving
109g |
Fat
9g |
Sat. fat
5g |
Sodium
116mg |
|
Carbs
28g |
Fibers
0g |
Sugars
8g |
Proteins
3g |
INGREDIENTS
- 8 oz cream cheese
- ¼ cup granulated sugar
- 2 eggs
- 1 half lemon
- 2 tsp vanilla extract
- 24 vanilla wafers
- 1 can cherry pie filling
TOOLS
- 1 squeezer
- 1 oven
- 1 bowl
- 1 whisk
- 1 muffin cups
- 1 paper baking cups
- 1 serving plate
STEPS
Cut the lemon in half.
Squeeze the lemon half with a squeezer to get lemon juice.
Crack the eggs into a bowl. Then add the cream cheese, granulated sugar, vanilla extract, and lemon juice. Whisk for 3 minutes to get a cream cheese mixture.
Place the paper baking cups in a muffin pan and place the vanilla wafers inside. Fill the muffin pan with the cream cheese mixture (2/3 full).
Preheat the oven to 390°F for 17 minutes.
Place the muffin pan in a hot oven and bake for 20 minutes. Then turn off the heat and remove from the oven. Garnish with the cherry pie filling on top.
Transfer to a serving plate.
It’s ready to be served !
