Mini Cheesecakes
Recipe by: cookingforengineers.com, modified by the O’Connor clan
Servings: not enough
| Amount |
Ingredient |
Prep Notes |
| 1 lb |
cream cheese |
softened |
| 2 |
eggs |
|
| 1 teaspoon |
vanilla extract |
|
| 1/2 cup |
sugar |
|
| |
nilla Wafers |
one for each mini cheesecake |
- preheat oven to 350°F
- beat together cream cheese, eggs, vanilla, and sugar on medium-low speed until creamy
- prepare cupcake cups by placing one nilla wafer in each cup
- fill each cupcake cup with cheese mixture until 3/4 full, then tap pan on counter a few times to help get rid of bubbles
- let sit about 5 minutes before baking
- bake for 15 minutes, then let cool on a wire rack
- refrigerate when completely cool, keeps in fridge for about 5 days
- note: can serve with all sorts of toppings, like chocolate shavings, maraschino cherries, jams, etc
- note: mini variation - use mini nilla wafers, mini muffin cups and start checking for doneness at 10 minutes
- note: makes about 12 regular size cakes or about 48 mini cakes
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