| Yield | |
|---|---|
| Source | Kristy Fong |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Kristy Fong |
| Prep time | 1 hour |
| 16 | Ounce | Cream Cheese (softened) |
| 2 | Eggs | |
| 1⁄2 | Cup | Sugar |
| 1 | Tablespoon | Vanilla Extract |
| 21 | Ounce | Cherry Pie Filling |
| 12 | Ounce | Nilla Wafers |
1.Place wafers in food processor and process until fine crumbs. Place 1/2 teaspoon of crumbs into lined mini-muffin pan.
2.Combine cream cheese, eggs, sugar, and vanilla in a food processor. Blend until smooth and light.
3.Spoon mixture on top of crumbs into mini-muffin pan.
4.Bake at 350 degrees for 25 minutes.
5.Refrigerate cheesecakes overnight then top with one cherry each right before serving.