So in the blogging world, today is dubbed Sugar High Friday. Of course, with that kind of theme, how can I not participate? That coupled with our local bagel shop’s Fried Fish Friday theme (lunch was a scrumptious fried flounder sandwich with cheese on a sesame bagel), my body is going to go into overload soon. :) Ah, but what a good kind of overload it is…
There are very few desserts that The Husband likes, and mini cheesecakes happen to be one of his favorites. In honor of Sugar High Friday, I’ll be making the below recipe for him. For a chocolate crust, just use half an Oreo instead of the vanilla wafer. Enjoy!
Mini Cheesecakes
12 vanilla wafers
2 8 oz. pkgs. cream cheese
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
Cherry and/or Blueberry pie filling
Preheat oven to 350. Line muffin tin w/foil liners and place vanilla wafer in each. Beat cream cheese, sugar, van. extract and eggs in mixing bowl on med. speed till well blended. Fill muffin cups 3/4 full. Bake 15-20 min. till set. Cool. Top w/pie filling. Chill.
{ 4 comments… read them below or add one }
These sound very good and they don’t seem too hard to make, which is always a plus. Hope you all enjoyed them!
Hi Linda! Thanks for visiting. They’re really easy to make, and with a toddler in the house, that’s definitely a plus for me. Hope you get a chance to try them yourself. :)
I’ll definitely have to give these mini cheesecakes a try. If you read this how long do you usually let them chill before eating?
A couple hours should do you — hope you try them out!