MINI CHERRY CHEESECAKES

Patty Dineen Reynolds

 

  • 3-8 oz packages cream cheese
  • 3 eggs
  • 2/3 C sugar
  • 1 tsp vanilla
  • Vanilla wafers
  • Cool Whip
  • Cherry pie filling

 

Mix together cream cheese, eggs, sugar, and vanilla. Set aside. 

Place 1 vanilla wafer in the bottom of 36 ~ cupcake papers. Fill each cupcake holder 1/2 full of the cheese mixture. Bake at 350 for 15 minutes. Cool. 

Spread 1/4 inch layer of Cool Whip over each cheesecake. Top with cherry pie filling. Refrigerate until serving. Makes 36 cheesecakes.

 

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