OH AND LET’S NOT FORGET THIS IMPORTANT TIP – whatever you do, please, please, please make sure your cream cheese and eggs are at room temperature! Ha! Laughing but serious, I learned this the hard way when I made them for the first time in college away from home and they did NOT turn out like I was eagerly anticipating! So learn from my mistakes and ALWAYS make sure your ingredients are room temperature. K? Great! Enjoy, Friends!
Ingredients
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Two 8 ounce packages of cream cheese, softened
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2/3 cup of sugar
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1/2 tsp almond extract
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3 eggs, at room temperature
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12 Nilla Wafer Cookies
Cheesecake Topping
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1 cup sour cream
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3 tbsp sugar
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1 tsp vanilla
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1 can of cherry pie filling
Instructions
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Preheat oven roll 350F degrees
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Line muffin tin and place one Nilla wafer cookie at the bottom of each muffin tin
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Beat together all remaining cheesecake filling ingredients until fluffy – cream cheese, sugar, almond extract, and adding one egg at a time until well combined
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Pour the filling mixture into muffin tins and bake for about 25-30 mins
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While the cheesecakes are baking, stir together topping ingredients of sour cream, sugar and vanilla
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Once cheesecakes are done baking (should be slightly brown on top, when you take them out they should start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes
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Let cool and top them with cherry pie filling
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Chill in refrigerator for a few hours before serving
Mama’s Mini Cherry Cheesecakes
Ingredients
- Two 8 ounce packages of cream cheese, softened
- 2/3 cup of sugar
- 1/2 tsp almond extract
- 3 eggs, at room temperature
- 12 Nilla Wafer Cookies
Cheesecake Topping
- 1 cup sour cream
- 3 tbsp sugar
- 1 tsp vanilla
- 1 can of cherry pie filling
Method
- Preheat oven roll 350F degrees
- Line muffin tin and place one Nilla wafer cookie at the bottom of each muffin tin
- Beat together all remaining cheesecake filling ingredients until fluffy – cream cheese, sugar, almond extract, and adding one egg at a time until well combined
- Pour the filling mixture into muffin tins and bake for about 25-30 mins
- While the cheesecakes are baking, stir together topping ingredients of sour cream, sugar and vanilla
- Once cheesecakes are done baking (should be slightly brown on top, when you take them out they should start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes
- Let cool and top them with cherry pie filling
- Chill in refrigerator for a few hours before serving
What did you think?