Mini Strawberry Cheesecakes

Ingredients

• 15 vanilla wafer cookies
•  2 blocks (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 can (21 ounces) strawberry pie filling

Instructions

1. Preheat oven to 350° and place 15 silicone muffin cups on a large baking sheet.
2. Place a single vanilla wafer in the bottom of each muffin cup.
3. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the sugar and continue beating for one minute.
5. Add the eggs, one at a time, making sure to beat well after each addition.
6. Stir in the vanilla extract.
7. Using a tablespoon or small ice cream scoop, spoon cream cheese mixture into prepared muffin cups, filling them until about 3/4 full.
8. Bake the mini cheesecakes in the preheated oven until set, about 20-22 minutes.
9. Remove the cheesecakes from the oven and allow them to cool to room temperature in the cups.
10. Place the cheesecakes in the refrigerator to cool completely for at least 2 hours.
11. When ready to serve, remove the cheesecakes from the muffin cups and spoon pie filling on top of each one.

The original recipe for these perfectly portioned desserts can be found here.