Easy and delicious mini cheesecakes – perfect for a quick and yummy dessert!
- 24 Nilla Wafer Cookies
- 16 oz cream cheese (softened, 2 packages)
- 3/4 cup sugar
- 2 tbsp flour
- 2 tbsp powdered sugar
- 1/4 tsp baking powder
- 1 tbsp fresh lemon juice
- 2 eggs
- 1 1/2 tsp vanilla
- foil cupcake liners
- Optional toppings: canned pie filling, fresh berries, whipped cream, chocolate sauce, caramel sauce
Preheat oven to 375. In a large bowl beat cream cheese and sugar. Add in flour and baking powder and beat until combined. Then mix in powdered sugar, eggs, one at a time, lemon juice, and vanilla.
Fill a muffin pan with cupcake liners and place two vanilla wafers at the bottom of each one. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean.
When you take them out of the oven, place them on a cooling rack and let them cool completely. Before you place your toppings on, chill in the fridge for at least 2-4 hours.. Then top and serve. My favorite topping is fresh strawberries. :)