Easy and so good for holidays, weddings, or whatever the occasion!
- Carbohydrate 2.35513833510821 g
- Cholesterol 0.204166666666667 mg
- Fat 0.0449691666666667 g
- Fiber 0 g
- Protein 0.169000416666667 g
- Saturated Fat 0.0279795833333333 g
- Serving Size 1 1 mini cheesecake (7g)
- Sodium 5.36725 mg
- Sugar 2.35513833510821 g
- Trans Fat 0.002328375 g
- Calories 10 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Baking these treats requires careful observation during the fifteen-minute oven phase since small portions overbake rapidly. Miniature pastries lack the thermal mass of standard cakes, demanding strict attention to visual indicators rather than rigid clocks. To achieve reliable results across batches, several technical adjustments ensure proper texture and structure.
- Beat the cream cheese and sugar until thoroughly aerated before adding the eggs, incorporating the necessary volume for a light crumb.
- Monitor the oven closely at the twelve-minute mark, looking for edges that appear set while the very center retains a slight jiggle.
- Cool the baked portions completely at room temperature before applying the cherry topping to prevent the fruit from sliding.
- Scale ingredient quantities proportionally when adjusting the yield, maintaining the exact ratio of two packages of dairy to three-quarters cup of sugar.
Proper refrigeration stabilizes the custard structure overnight, yielding clean bites when served cold. Store leftovers in an airtight container for up to three days.
