Here's the recipe:
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice
Mix.
vanilla wafers
2" aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen.
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.
Oh yeah … and enjoy!
47 comments:
I'm currently trying to make this recipe and find that the wafers don't fit the mini baking cups, they stretch them out horribly. Did this happen to you? So I went and got the regular size baking cups and some mini nilla wafers hoping that I could find a combination that would work easily, but no such luck. Any suggestions would be greatly appreciated!
Sara - A baking emergency. I'll try to help. - It sounds like you have the wrong size. The vanilla wafers fit perfectly into these.
Here is a link to show you the kind I used:
http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?cat_id=1337∏_id=1794
They were in a box like the green ones that are on that page, but they are foil instead of green.
REYNOLDS® MINI SIZE BAKING CUPS
Mini Foil - 2", 48/pkg
I found them at the grocery store. Hope that helps some. Maybe you can try to break the wafers down and salvage what you started. Good luck!
Bakerella,
Thank you so much for your quick response! As you can probably tell from my first comment that I am a perfectionist at heart, but I'm trying to do some self rehab on that front. I went ahead and tried your recipe with the many different baking cup sizes mixed with the many different wafer sizes. Although they were considered a tasty success, I still plan to give it a go with the products that you suggested. I was proud enough of this batch though to share them with the neighbors who were quite impressed (that I was able to bake something to cute looking with a 5 month old on my hip) and pleased because everyone thought they tasted great! I have been further inspired by your website and beautiful baking masterpieces that I plan on trying the red velvet cake balls and oreo truffles this week! Thanks for being so inspiring and helpful!
Sara - I'm glad things worked out. I think you'll like the other two recipes, too.
I´ve just found this MARVELLOUS BLOG. Congratulatiosn for all recipes and your art in kitchen.
The photo of your grandfather is really tender, he looks so happy.
Scuse my bad english, but there is more than 20 years I don´t write or speak.
Best wishes from Spain
Hilda
Thank you Hilda from Spain. My grandfather has quite a sweet tooth. And he loved these. His favorite though, is peanut butter fudge that I make for him every year at Christmas.
These look so scrumptious! I will be attempting to make them this weekend. But I was just wondering, if I would like to make only 2 dozen, do I just cut all the ingredients in half? Thanks!
Sure. Make sure you find the right size mini cups for these. They are aluminum and made by reynolds. The vanilla wafers fit perfectly in the bottom.
Waaa! I love it! Your G-pa is so cute, and I love the way you use the nilla wafers as a mini crust. SO easy! I've loved following your blog. :)
--Cassie
Thanks. I just love this recipe. Easy Easy Easy. The only thing hard about it is finding the mini 2inch aluminum cups.
hey bakerella, i just wanted to say that you are awesome! you really inspire me to be more creative with my baking. thank you so much.
i also want to know how many people can this recipe serve up to?
btw, i love love love your blog. please dont stop posting. you are great!
i just found your blog and i love it! i'm hooked onto it.
for these mini cheesecakes, what kind of baking pan did you use??
anonymous - this makes about 48
anonymous - The mini foil-lined cups are thick enough to stand by themselves. So I just placed them all on a cookie sheet.
Hello! I just discovered your blog.. FANTASTIC! :) I was looking for a recipe like this for a while now and finally I've found it, my only question is that I was hoping to make mini caramel cheesecakes, not cherry; do you think it would work (and taste okay) if I would place one of those caramel chews (square) in the center, and top with caramel sauce? or would that be too much? Im hoping to make them for my boyfriend who Im going to visit in nine days :)!!
Megan
I haven't worked with caramel, so I don't know about the centers. But if your visiting in 9 days, that gives you eight to experiment. Good luck.
hi. i was wondering will the creamcheese be very soft and creamy after taking it out from the oven?
I cant seems to find alumnium baking cups around and was wondering if paper cups possible?
I haven't tried it with the paper cups, so I can't really say. But once they cool and are refrigerated they are firm like cheesecake.
I do think the aluminum is helpful, though.
I tried to make this as well and purchased the 2" foil baking cups. They were much wider in dimension than the wafers. Perhaps it's the 1.25" cups that should be used instead? I ended up crumbling the wafers in large chunks, sprinkling them on the bottom, and then filling with the cream cheese mix. It made 24 mini cheesecakes in the 2" cups. Just an FYI! (Delicious no matter what size though!)
Katie - I checked the package I use. It's a reynolds brand foil cup and is 2". They also make a 2.5" so make sure it isn't that one. The vanilla wafers fit perfectly.
From their website:
REYNOLDS® MINI SIZE BAKING CUPS
Mini Foil - 2", 48/pkg
Oh my GOODNESS! I love your blog. My mother's birthday is in about a week and I've been having a hard time figuring out what to make her. These mini cheesecakes will be perfect!
court - And they're really yummy!
These would be so fun to give to friends! Quick question.. would the cream cheese be 8oz. each package or total?
Thanks!
2 pkgs. - 8 oz. each and they're easy.
hello! i love your webbie!(:
im a year 2 culinary student in singapore. and i thought this is a very creative way to showacse your talent! :)
anw, is it possible to not use nilla wafers? we dont have them easily available in singapore( i've searched for a long long long time) and i woud like to not use graham crumbs for a change. any ideas?
I definitely bought the wrong size, so I actually just made them cupcake sized and crumbled up the Nila wafers, but my gosh these were yummy AND everyone including picky dh loved them! I even blogged about it and took a pic if you care to stop by :)
JOLYNN - what about oreo bottoms
Tanyia - these mini foil cups can be hard to find. But, I'm glad you made it work anyway.
Love them! I added a few mini
chips (butterscotch and toffee to
some - choco to others - before adding the cheesecake mixture. They
melt in the oven and make a delish
layer! Everyone loved them!
So how many "cakes" does this recipe make?
I used...regular paper cupcakes because I couldn't find the foil ones - they worked out as well and didn't spread too much. Couldn't find the 2" ones, in Canada they're only listed as small, medium, large, jumbo. I used Jumbo (cuz that's what I had in the house) but the medium ones will fit a wafer as well. Used brown sugar instead of white. Stupid easy to make and they taste amazing. Still trying to figure out how the batter makes 48 cupcakes though...I put in one tablespoon (granted, heaping but still) and ended up with 21 cupcakes...Was it maybe supposed to be 3 teaspoons of batter instead of 3 tablespoons?
how long do these need to be refrigerated?
shortyp333 - yum
cedens - 48 minis
Anonymous - hmmm. not sure. I'd have to make them again.
lainers - I keep them in the fridge. They're cheesecakes.
I am just wondering what difference does it make when you mix it with egg or not? Thanks, Bakerella!
And can I also add like maybe some mascarpone cheese to make it richer? Your tips would be really helpful here. It's gonna be my first time baking and I want it perfect for my wife :)
You need the eggs. I guess you could sub the mascarpone. But they are pretty good as is.
hello Bakerella :)
i spent my evening making these little cheesecakes, and they are baking right now while i am leaving this comment for you.
the batter tasted good, haha! my sister nearly ate the whole thing until i reminded her there was raw egg in it.
i'll let you know how it turns out, thank you so much for the recipe!
my little cheesecakes came out a little too sour, the lemon taste just kicks you when you bite into it :( i might have ate a little more than a tablespoon of lemon juice.
i'm not very fond of it, but my sister likes it (or maybe she's just trying to be nice).
oh well, i'm going to try again soon :) this time with less lemon juice.
angel - I hate that because they are so good. Try again with less juice.
Did you add the fruit topping? That probably helps counter any lingering l.j. taste.
i added a little bit of honey on top of it, so it wouldn't taste so sour. now i personally think honey and cheesecakes are not the best combination :(
i didn't add the fruit toppings. i will def try it with less lemon juice next time and fruits on top.
i love your recipes :) easy stuff for a busy college student!
If you find the lemon taste too strong, just add 1 teaspoon of lemon juice. Also, I found that the 100-calorie pack of graham crackers or 100-calorie pack of oreo cookies allows you to put more cheesecake filling in each mini muffin tin. On the graham cracker cheesecakes, I put a couple of cherries from the pie filling. On the oreo cheesecakes, I put chocolate-covered strawberries. They both look great.
I love using Lorna Doones for the crusts on mini-cheesecakes too. I know they are square, so kind of the wrong shape, but I haven't had any issues with that. The cookies keep a bit of their crispiness without getting soggy and the shortbread taste is SUCH a compliment to any cheesecake flavor!
Hi Bakerella!! I tried these really yummy treats but since i couldnt find the waffers i made them with regular cheesecake crust and they turned out delicious! Thank you so much for posting these wonderful recipes with awsome pictures!
Lots of love from Dominican Republic
I've never made any type of cheesecake before, but these look so yummy, I'm going to try.
One question I have is, can you freeze the cheesecakes once they're cooked and set (without the topping)? Or does freezing ruin it?
I've tried these yesterday and they came out great!
I only used crumbled cookies with some butter because i couldn't find cookies that fit my bakingcups.
I used cherrypie filling voor half and lemoncurd on the other half.
Both tasted delicious!
Cat - I haven't had a need to freeze them. They will last in the refrigerator for several days.
I tried making these for a baby shower and failed miserably! They filling turned into a chunky mess when I mixed everything together. Was semi-hopeful that it would still bake up well, but no such luck.
Any tips on how to avoid this?
It sounds like your cream cheese had not reached room temperature before you started mixing.
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