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16 ounces cream cheese, at room temperature
Preheat the oven to 350°F. Line 18 mini-muffin cups with paper liners.
Blend the cheese, sugar, vanilla, and eggs with an electric mixer at medium speed until smooth, scraping the bowl occasionally, about 3 minutes. Place a vanilla wafer on the bottom of each of the prepared cups. Fill almost to the top with the cheese mixture.
Bake on the center rack until puffy and set and slightly brown around the edges, 15 to 20 minutes. Cool in the pan on a wire rack. Top with the pie filling and refrigerate before serving.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
3/4 cup sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
18 vanilla wafers
1 20-ounce can cherry, raspberry, pineapple, or blueberry pie filling