Philadelphia Mini Cheesecakes Nilla Wafers Recipes

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Mini Cherry Cheesecakes with Vanilla Wafer Crusts image

These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.

Provided by Karen..

Categories Cheesecake

Time 40m

Yield 24 cheesecakes

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla
24 vanilla wafers
1 (21 ounce) can cherry pie filling (optional)

Steps:

Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of cherry filling.
Chill in refrigerator.

Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9

MINI CHEESECAKES FROM PHILADELPHIA®

Mini Cheesecakes from PHILADELPHIA® image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 3h20m

Yield 18

Number Of Ingredients 10

Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

Heat oven to 325 degrees F.
Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g

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