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This recipe is easy to make and easy to serve. It makes a great patriotic dessert to serve on the 4th of July!
Recipe type: Dessert
Cuisine: American
Serves: 36
  • 36 Vanilla Wafers (about ½ of a 15 oz. box)
  • 6 Eggs, Beaten
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 4 - 8 oz Packages Full-Fat Cream Cheese
  • 1 - 20 oz Can Cherry Pie Filling
  • 1 - 21 oz Can Blueberry Pie Filling
  1. Preheat your oven to 350° F.
  2. Line 36 muffin tins with white cupcake liners. Add one vanilla wafer to each cup.
  3. Add the eggs to the bowl of your standing mixer and beat them up.
  4. Add the sugar, vanilla and cream cheese to the bowl and continue mixing until the batter comes together.
  5. Batter will remain a bit lumpy and that's OK.
  6. Using a ⅓ cup dry measuring cup, scoop batter into each cup, filling them about ⅔rds full.
  7. Bake for about 30 minutes until batter is set.
  8. Cool completely in the pan. Mini Cheesecakes will be puffy at first and then they will settle down and look wrinkled.
  9. Using a teaspoon, top off half of the Mini Cheesecakes with the Cherry filling, the other half with the Blueberry filling.
  10. Store covered in the fridge until ready to serve.
  11. ENJOY!
These Mini Cheesecakes can be prepared up to 2 days in advance of serving. Store the un-filled cakes covered in the refrigerator then add the filling the day of service.
Recipe by After Orange County at http://afterorangecounty.com/2018/07/02/easy-individual-mini-cheesecake/