Fruit Filled Mini Cheesecakes
Individual mini cheesecakes that are so creamy and decadent, you'll be dreaming about them. These mini cheesecakes are the perfect dessert for any holiday or special dessert!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 2 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 tsp pure vanilla extract
- 2 eggs
- 12 vanilla wafers (Cut 2 wafers edges of to fit one liner)
- Zest of 1/2 a lemon
- 1 tsp lemon juice
- 1 21 oz can fruit filling
Preheat oven to 350 degrees.
Place a 2" cupcake liner in each cup of a muffin pan.
Beat cream cheese with mixer until fluffy. Add sugar, vanilla extract, beat well to combine.
Add eggs one at a time, beat well after each.
Fold in the lemon juice and lemon zest.
Cut off 1/4 of the wafer, and arrange two in the bottom of each muffin liner.
Spoon the mixture on top of the wafers.
Bake 40 minutes, turn the pan around halfway through.
Remove from pan, place on a wire rack to finish cooling.
Store in fridge, top with filling right before serving.
Note - The centers may sink in once they've cooled. Don't worry! You're filling the center with the fruit filling, so nobody will be able to tell if it sinks in.
Serving: 1cup | Calories: 211kcal | Carbohydrates: 42g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 69mg | Potassium: 30mg | Sugar: 37g | Vitamin A: 1.6% | Vitamin C: 0.4% | Calcium: 0.8% | Iron: 1.4%