Black-Eyed Susan Cheesecakes – a delicious recipe with vanilla wafers, cream cheese, sugar, eggs, vanilla, butter chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Line muffin pans with foil cupcake cups, 2-inches in diameter.
3
Place one vanilla wafer in bottom of each cup.
4
In large bowl, beat cream cheese and sugar.
5
Add eggs and vanilla; beat well.
6
Stir in peanut butter chips.
7
Spoon heaping tablespoonfuls of cream cheese mixture into each cup.
8
Bake 15 minutes, or until set, but not browned.
9
Cool in pans.
10
In small microwave-safe bowl, place chocolate chips and butter.
11
Microwave on High 30 seconds to 1 minute or until melted and mixture is smooth when stirred.
12
Drop teaspoonfuls of chocolate mixture onto center of each cheesecake.
13
Place almond slices around dab of chocolate to resemble petals.
14
Cover and refrigerate.
2680
kcal
Calories
70
g
Fat
141
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 vanilla wafers, 2 (8 oz.) pkg. cream cheese, softened, 1/2 c. sugar, 2 eggs, and more.
Yes, Black-Eyed Susan Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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