Thanks to everyone for your very kind words yesterday. It means a lot to me that you read my blog and take the time to comment and show your kindness and caring. We are trying to just take things day by day. What else can you do, right? But seriously, your encouragement really cheered me up 🙂
So here is a “throw-back” post! This recipe originally appeared in my May 2012 newsletter. (If you would like to subscribe to my free newsletter so you don’t miss out on yummy recipes like this, you can sign up in the box to the right.)
We served these at my daughter’s bridal shower. The recipe has been in our family for years. It is an incredibly easy way to make cheesecake, without the fancy springform pan. I always use cherries for the topping, but you could use any fruit pie filling, like blueberry or lemon. Yum! They just say Spring and Summer to me…. plus they are really pretty….
- Box of Vanilla Wafers (round cookies)
- 16 oz. cream cheese
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1 can cherry pie filling
Preheat oven to 350 degrees. Place a cupcake paper in 18 muffin cups/tins. Place a cookie in the bottom of each and set aside.
Beat together cream cheese, eggs, sugar and vanilla until smooth. Fill cupcake papers about halfway with cream cheese mixture.
Bake for 15 minutes until set. Cool slightly and remove from pans to cooling racks.
When completely cool, top each with 2 or 3 cherries.
Makes 18 miniature cheesecakes.
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