How Do You Make Mini Cheese Cakes?
These Mini-Cheese cakes are a wonderful change of pace. Use them for class parties, finger-foods at parties, or instead of traditional Birthday Cake! Place oven rack in the center position and preheat oven to 350 degrees. Line muffin pan (we are making 24 cakes). Put one cookie flat side down in each of the 24 papers. Put the closed can of pie filling in the refrigerator to chill. Blend both boxes of cream cheese and sugar or sugar substitute until well blended. Add the eggs, lemon juice, and vanilla, and beat until light and fluffy. Spoon the batter into the tins (about half to two-thirds full). They will rise as they cook! Bake for 15-20 minutes. The tops will have a satiny gloss when they are done. Do NOT worry if they’ve caved in a bit. The fruit topping will ooze into it! Cool the cheesecakes on a wire rack. (This is important because it keeps the bottoms from overcooking in the hot tins.) When the cakes are cool. Place a spoon of pie filling on each cake. Refrigerate at least 30
