I am off to the supermarket to look for suitable gluten free biscuits. What a wonderfully convenient base. Thank you Melissa.
Growing up, I remember eating these often…always the go-to dessert for potlucks and parties. I LOVE them! Extremely easy, just use a vanilla wafer in the bottom of foil cupcake liners for the crust—perfect mini cheesecakes topped with juicy cherries!
16 oz cream cheese, softened
12 vanilla wafers
1/2 cup sugar
1 tsp vanilla extract
Cherry pie filling
Foil cupcake liners
Preheat oven to 325°F. Mix softened cream cheese, vanilla extract, and sugar on medium speed. Add eggs and mix until smooth.
Line a muffin tin with foil liners and place a vanilla wafer in the bottom of each. Fill 2/3 full with the cheesecake mixture. Bake for 25 minutes. Let cool about 15 minutes then remove from the muffin tin.
Cool completely and top with cherries. Keep chilled until ready to serve. Makes 12 mini cheesecakes