Cheese Cake Cups

SUBMITTED BY: LOOPDHERB PHOTO BY: Grvqn

"Very easy recipe that can be made with kids. Top with chocolate chips or cherry pie filling, if you like."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 16 cupcakes

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INGREDIENTS

16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract

READ REVIEWS (214)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
Bake in preheated oven 15 minutes, until golden and set.

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REVIEWS

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Reviewed on Jan. 19, 2004 by schafer5

A+ Recipe!! Made this early yesterday morning for a winter sports banquet last night. Vanilla Wafers have shunk over the years, so I crushed 2-1/2 cups, added 1/4 cup melted margarine and pressed 1 T into each paper liner. Also as per previous reviewer, I added 1 cup sour cream and 1/4 cup more sugar to the cream cheese mix and got 20 wonderful cups. Topped 1/2 with 1 T blueberry pie filling and the other 1/2 with 1 T cherry pie filling....blue and red, my kids HS school colors. First dessert to disappear!! Thanks for sharing this one Diana. It's been printed and filed for lots of future use.

19 users found this review helpful

Reviewed on Jul. 27, 2003 by SHAWNDAE

This one was really worth it! Very easy and VERY tasty! I used butter cookies instead of vanilla wafers - you MUST try this because I believe the butter cookies (store-bought in the tin) made them even more delicious! I brought them to a pot luck and they were a big hit. Thankfully I made more than enough and had a (very) few left to take home - yum! BTW, I used half a strawberry to top each one, slicing each strawberry in half, then slicing each half to make three thin slices, and fanning those for an elegant topping.

14 users found this review helpful

Reviewed on May 29, 2005 by HRD2PLS

I'm only giving four stars to this recipe because I had to alter it as suggested by other reviewers to get the perfect cupcakes. I added a cup of sour cream, increased the sugar by 1/4 cup, and for the crust used two and a half cups of crushed wafers with 1/4 cup butter pressed to the bottom of the cupcake liners. They turn out great after these changes -- people keep asking for the recipe! I also made them using the plain wafer cookies for the crust as described in the recipe and they just turned slightly chewy ... it kinda felt weird having to chew the crust when the cheesecake itself just melts in your mouth. So if you have time, do the extra work and crush your cookies - it's worth the trouble :D

13 users found this review helpful

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