Bite-sized treats with creamy texture and tangy filling, perfect for any 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 Serving (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.
Cream cheese must be fully tempered to room temperature before mixing, or lumps will persist regardless of how long the paddle attachment spins. Cold dairy traps air pockets and prevents a uniform emulsion with the sugar and eggs. Achieving a truly satiny batter relies entirely on starting with ingredients at 70 degrees F. Standard block cream cheese works reliably here, whereas whipped or spreadable tub varieties introduce too much moisture and ruin the structural set.
Baking and Chilling Mechanics
Miniature portions cook far faster than standard springform desserts, requiring just 15 minutes at 350 degrees F. Overbaking causes the proteins in the egg and dairy to tighten excessively, yielding a rubbery bite rather than a velvety texture. Cool the baked portions completely on a wire rack before applying any fruit topping, as residual heat will melt fruit gel and bleed liquid into the crust.
- Ensure cream cheese sits out for at least two hours to reach internal room temperature before beating.
- Check doneness by looking for set edges and a slight jiggle in the exact center of each mini cup.
- Store finished treats in an airtight container in the refrigerator for up to four days.
