Mini Cheesecakes

 

Mmmmm….cheesecake.  I can’t get enough.

But baking one from scratch?  No thank you!  I’m all about easy, and a complicated cheesecake recipe that requires a special kind of pan is just not in the cards

But luckily I’ve got an awesome alternative that gives me all of the flavor with (almost) none of the effort (or the mess!)  These mini cheesecakes not only whip up super fast just six simple ingredients,  they only mess up one bowl in the process!  (Plus they’re MINI, so that means no calories, right?!)

Here is what you need:

2 8oz. packages cream cheese, softened
3/4 cup sugar
1/2 teaspoon  Lemon Vitality™ essential oil or lemon extract
zest of one lemon
2 eggs
1 box Vanilla Wafers
1 can blueberry pie filling

Step 1: Preheat oven to 350 degrees. Then line muffin tin with foil/paper liner. Then place one cookie down in each muffin cup.

Step 3: In large bowl, mix together cream cheese, sugar, eggs, and lemon oil or extract.

Step 4:  Spoon cream cheese filling over each cookie.

Step 5: Bake for 20 minutes. Then place on rack to cool.

Step 6:Once cool, spoon pie filling on top,then add lemon zest and serve. Store uneaten cheese cakes in fridge.

 

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Recipe: Easy Mini Cheesecakes

Summary: These super easy and super cute mini cheesecakes are the perfect sweet treat.

Ingredients

2 8oz. packages cream cheese, softened
1/2 teaspoon Lemon Vitality™ essential oil or lemon extract
zest of one lemon
2 eggs
3/4 cup sugar
1 box Vanilla Wafers
1 can blueberry pie filling



Instructions

Preheat oven to 350 degrees. Then line muffin tin with foil/paper liner. Then place one cookie down in each muffin cup.
In large bowl, mix together cream cheese, sugar, eggs, and lemon oil or extract.
Spoon cream cheese filling over each cookie.
Bake for 20 minutes. Then place on rack to cool.
Once cool, spoon pie filling on top,then add lemon zest and serve. Store uneaten cheese cakes in fridge.

Preparation time: 3-5 minutes

Cooking time: 20 minute(s)

Number of servings (yield): 12-15

 

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