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A former coworker used to make these for office gatherings, and was happy to share the recipe with me. It is fairly simple, and one I return to often when I only have an hour or so to whip something up. Most recently, I made them for a gathering of girlfriends at my house. As always, they were a hit and I was happy to share the “secret” of the crust (Nilla wafers). These are definitely a cookie from childhood that conjures up serious nostalgia. Often, these food items are disappointing to me when I try them again as an adult, but Nilla wafers are another story. They are as good as I remember them!
Mixing the cheesecake filling. Recipe is below:
2 (8 oz) packages cream cheese
3/4 cup sugar
2 eggs
1 tsp lemon juice
1 tsp vanilla
12 vanilla wafers
1 (21 oz) can cherry pie filling
– Mix first five ingredients together until smooth.
– Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
– Spoon in cream cheese mixture (3/4 full).
– Bake in 375 degree oven for 15 minutes.
– Let cool and top with cherry pie filling.
– Refrigerate for one hour or more.
Nilla wafers serve as the crust. I’ve also thought about trying circles cut from graham crackers, but need to find the right size cookie cutter.
Pouring in the filling. Filling them 3/4 full as the recipe recommends yields pretty large individual cupcakes. I might try 1/2 full next time for a more even proportion of filling to crust.
Spooning on the cherry pie filling. I am going to try making my own cherry topping from fresh cherries soon, as they as showing up at our local farmers’ market.
Finished individual cherry cheesecake. Cute and yummy!
blissfullybaking 