Ingredients

The following ingredients have 40 Servings
  • 40 vanilla wafers
  • 16 ounce package cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • Cherry pie filling

Instruction

  • Preheat oven to 375 degrees F. Line two miniature muffin pans with paper liners (you will only need 40, so leave 8 cups empty). Place one Nilla wafer in the bottom of each mini muffin well. Set aside.
  • Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined. Scrape down the sides of the bowl and mix in the vanilla extract.
  • Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set.
  • Cool the cheesecakes completely in the pan, then transfer to an airtight container and chill for at least 2 hours. Top with a small amount of cherry pie filling. Refrigerate until ready to serve. The mini cheesecakes should be stored in an airtight container in the refrigerator for up to 1 week.