Mini Strawberry Cheesecake Muffins
My vacation in San Francisco finally came to an end. My second and final year at USC just started last week and I’ve already been swamped with tons of readings and homework. But it’s been nice to have the boyfriend back home with me for a couple of weeks before he starts his fall semester at CalArts.
So I wanted to make a simple dessert to bring to the boyfriend’s parents but I needed a recipe that didn’t require too much time since I had so much work to do. This recipe was perfect for just that as it took only 10 minutes to make and created a batch of 40 creamy mini cheesecakes on a nice thin crust. I was amazed as to how the Vanilla Wafer became so thin and softened during the baking process.
I topped some of them with the strawberry pie filling, which was nice and sweet but the ones with the huge strawberries on top were a bit overpowering. I I liked the plain ones a bit more because I was really able to appreciate and enjoy the fullness of the cheesecake but the boyfriend had absolutely no problem enjoying the ones with the huge strawberries. I think he has a bit of sweet tooth.
Mini Strawberry Cheesecake Muffins (adapted from Brown Eyed Baker):
Yields 40 mini muffins
- 40 Nilla wafers
- 2 (8 oz) packages cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Strawberry pie filling
Preheat the oven to 375 degrees F.
Line a mini muffin tin with paper liners. Place one Nilla wafer in the bottom of each mini muffin well; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until light and fluffy.
Beat in eggs, one at a time, until well combined.
Beat in vanilla until well combined.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 15 minutes, or until the edges and top appear set.
Remove from oven and cool completely on a wire rack. Chill for at least 2 hours before topping with strawberry pie filling. Refrigerate until ready to serve.