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- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit. Line 18 cupcake liners into muffin tins for easy baking.
- Assemble the Crust:
- Place a vanilla wafer, flat side down, in the bottom of each cupcake liner, forming the crust for your mini cheesecakes.
- Prepare the Cheesecake Batter:
- In a medium-sized mixing bowl, beat the eggs, vanilla extract, sweetener, and cream cheese until smooth and well combined.
- Fill the Liners:
- Using a 1/4 cup measuring cup, fill each cupcake liner with the cheesecake batter, filling them about 2/3 full.
- Bake to Perfection:
- Bake the mini cheesecakes in the preheated oven for approximately 15 minutes, or until set. Remove from the oven and let them cool for 10 minutes.
- Add the Topping:
- Once cooled, top each mini cheesecake with 1 tablespoon of no sugar added cherry pie filling, adding a burst of fruity flavor to each bite.
- Chill and Serve:
- Allow the cheesecakes to completely cool before attempting to remove them from the muffin liners. These mini treats are best enjoyed when chilled, so refrigerate them until ready to serve.
- Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, ensuring they stay fresh for future enjoyment.
Additional Notes:
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