Mini Cheesecake Cups

1. 1

   Preheat to 350; line one cupcake tray with foil cupcake wrappers.

2. 2

   Place a wafer in each wrapper.

3. 3

   Combine cream cheese and beat until smooth.

4. 4

   (Takes a bit of patience.

5. 5

   I usually smash it up with a rubber spatula as much as I can before using a mixer, the mixer will come to a halt so be careful)

6. 6

   Add sugar and vanilla and mix well

7. 7

   Add eggs and mix well

8. 8

   Pour batter into wrappers and bake for 20 minutes or until center is almost set.

9. 9

   Cool and refrigerate for at least two hours.

10. 10

    Add pie filling to the craters.

11. 11

    I do this before i eat them so I choose how much I want on the cheesecake and refrigerate the rest of the filling and cover it with plastic.

12. 12

    This way you can refrigerate the cheesecake without pie filling mess in your fridge.

13. 13

    I use blueberry!

No nutritional information available.

No additional tips available.