These delicious treats are great for a summer day, and they don't heat up your kitchen at all! These cheesecakes were great when we had some missionaries from our church over for dinner. It was fun to let everyone put on whatever toppings they chose. My favorite was raspberry jam with chocolate chips.
Because it takes no cooking or baking, this would be a great recipe to let kids make. I imagine most 8-year-old kids could manage this with a little supervision.
Total Time: 10 minutes Chill Time: 2 hours Yields: 10-12 mini cheesecakes
Ingredients1 eight ounce package cream cheese, room temperature (I used neufchatel, 1/3 less fat--or use regular)
1/2 cup sugar
1 1/2 cups Cool Whip (or similar), thawed
12 vanilla wafers
12 cupcake papers
Cherry pie filling
Directions1) Using an electric mixer, beat the cream cheese until softened. Beat in the sugar until combined, and then beat in the Cool Whip. (Beating everything in separately will avoid lumps. If the cream cheese won't beat smooth alone, let it soften some more at room temperature before adding anything else.)
2) Line 10-12 muffin tins with cupcake papers and then place a vanilla wafer in each, flat side down. Cover with cheesecake filling until 3/4 full.
3) Cover and refrigerate at least 2 hours. Top as desired.