You’ll need two blocks of cream cheese for the cheesecake filling, which gets mixed with eggs, vanilla, and sugar.Want extra crust? Place two vanilla wafers in the bottom instead of one.You make this recipe with any variety of pie filling that you like (blueberry would be really tasty!).The eggs should also be at room temperature. This ensures that the cheesecake will be creamy and not lumpy. Make sure that the cream cheese is at room temperature before starting.Can I make mini cherry cheesecakes ahead of time?.How to make easy mini cherry cheesecakes.I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. They are great for potlucks, picnics, cookouts, dessert buffets, and even holiday desserts. I love that these make individual servings, too. There’s no water bath and no springform pan required here! (I also use cherry pie filling for my Cherry Coffee Cake, Cherry Dump Cake, Easy Punch Bowl Cake, and Cherry Salad-it’s such a great pantry staple for making sweet treats!).įor these cheesecakes, the end result is a delightful combination of sweet and tart, creamy and fruity-it’s a truly easy way to make cheesecake without the fuss. ![]() The base is a Nilla wafer, which is topped with a simple sweetened cream cheese mixture, then baked to perfection in a muffin tin.Īfter the cheesecakes have cooled, we’ll use another shortcut, canned cherry pie filling, for the top. These Easy Mini Cherry Cheesecakes have stuck around for decades for good reason-they are seriously easy and seriously GOOD! Hello, 1990s potlucks! At least that’s when I remember these from, but perhaps you remember them from another decade? (If so, tell me in the comments!) They’re made in a muffin tin to create individual servings, and a vanilla wafer for the crust keeps the preparation extra easy! Easy Mini Cherry Cheesecakes are a simple dessert that get rave reviews.
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