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Mini Cheesecakes


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  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 36 vanilla wafers
  • 1 (21-ounce) can cherry pie filling
  • 1 (21-ounce) can blueberry pie filling
  • 1 (21-ounce) can peach pie filling or another favorite


Line 36 muffin cups with paper liners.
Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Place a vanilla wafer in each paper lined muffin cup; spoon cream cheese mixture over wafers, filling lined muffin cups almost full. Bake at 350° for 15 minutes. Leave in muffin pans and chill 8 hours. To serve, top each with about 1 tablespoon of pie filling or use another favorite topping.
Makes about 36 mini fruit cheesecakes.

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