Mini Cheesecakes
These freeze well (up to two months) and are very easy to make. Just remember to take them out of the freezer and eat
them. I just threw away some that I put in there two years ago — I should’ve pinned a note to my shirt or something.
Ingredients
12 vanilla wafers
2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Preheat oven to 325F. Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling 3/4 way full.
Bake 25 minutes. Remove from pan when cool. Chill. Top with fruit, preserves, nuts, or something chocolate.