|Pull of the strawberry stem, notch the top & you have a heart!|
3 (8 ounce each) pkgs. cream cheese
1 cup sugar
1/2 t. vanilla
Line muffins tins with cupcake liners & add a vanilla wafer to the bottom of each.
Bring cream cheese to room temperature. Blend with sugar until fluffy. Add vanilla & eggs. Fill 3/4 full (I like to use my ice cream scoop for this). Bake for 40 minutes at 300 degrees. Remove from oven, cool 10 minutes.
1 cup sour cream
1/4 cup sugar
1/4 t. vanilla
Beat all ingredients. Cover cheesecakes with topping, return to oven for 5 minutes. Chill.
Leave off the topping & substitute 1 can pie filling (cherry, blueberry, etc.) Cool the cheesecakes & then spoon on the filling.
You also can add a bit of whipped cream on top of the cooled cheesecakes & add a fresh strawberry.
Makes 25 mini cheesecakes.
These freeze beautifully, which makes it even greater for party planning!!!
I am sharing with:
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