I can’t believe I haven’t shared this recipe before, but I was making these for my book club yesterday and couldn’t find the recipe on the ol’ blog, so I figured it was well past time I shared it. These are delicious, easy to make, and semi-not terrible for you if you practice moderation and use fat-free cream cheese (okay, they’re probably not great for you, but I justify that they’re still better than eating a slice of legit cheesecake).
2 8 oz. packages cream cheese at room temperature (I buy fat-free blocks of cream cheese, you can go whole hog and buy real cream cheese, just don’t tell me, I suffer from metabolism envy.)
3/4 cup sugar
1 tsp vanilla
Pie Filling, Pastry Filling, Preserves - sky’s the limit (my preference is raspberry pastry filling, but whatever floats your boat will work – blueberry, cherry, chocolate, caramel).
Place a vanilla wafer in the bottom of foil muffin liners. Mix cream cheese (make sure it’s at room temperature or you’ll get a lumpy mess), sugar, and vanilla until well blended. Add eggs and beat mixture together. Spoon into cupcake liners about 2/3 full. Bake at 350 degrees for 25 minutes. Let cool and top with pie filling. Chill before serving. They’re delicious.