Ramadan is over ....n left us in its anticipation for the next year, a joyous day of Eid n you don't want the time to fly.... as it does.
Meanwhile I see I've missed out lot of action and interesting events esp. the Weekend Herb Blogging - two yrs already and still rocking...good going :)
Nevertheless, lets talk cheese cakes, even better....individual cheese cakes , this way you avoid cleaning your knife , wiping it every time you take a slice etc etc :).
I like this recipe because apart from being delicious, it can be made ahead , looks good, easy to serve and clean up too... great for a party !
This recipe also uses many shortcuts , like using Nilla wafers for the base , instead of making individual ones , n using store bought pie filling for the topping. If you don't find the Nilla wafers, go ahead and use any sweet cookie which will fit in the base of your muffin pan. Don't go for the sandwich cookies though, it will be too thick for the base. You can also make your own topping by just using some fresh berries n kiwis or soaking some fresh fruits in simple syrup, or using any home made fruit preserves etc. The options are many , so go ahead , be creative !
2 (8 oz.) packages cream cheese, softened,
1 cup sugar,
1 tsp. vanilla extract,
12 vanilla wafers,
1 (21 oz) can cherry pie filling or other pie filling (optional)
Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow to cool completely. Serve with cherry filling on top, or pie filling of your choice.
P.S : Refrigerate the cheese cakes for few hours before serving / overnight for a better taste .