This recipe came from my grandmother, who passed away from cancer when I was very young. I still remember going with her to the lake after church on Sundays to feed the ducks and play. This sweet treat is a great reminder of her and the few memories I have spending time with her. These are better if they are made several hours or even a day ahead of serving.
Prep Time: 20 minutes | Cook Time: 10 minutes | Serves: 18-20 +
2 (8 oz) packages of cream cheese, softened
2/3 cup sugar
1 tsp vanilla extract
3 large eggs
1 can of cherry pie filling Vanilla wafers
Preheat the oven to 375 degrees.
Mix the cream cheese, sugar, vanilla extract and eggs with an electric mixer until smooth. Place a vanilla wafer in the bottom of a cupcake liner in two regular-size muffin pans. Fill each cupcake liner with the cream cheese mixture until 2/3 full.*
Bake for 10 minutes or until the cream cheese cups have set. Be sure not to overcook them to keep from drying out. Some of them might brown lightly on the tops or crack. Remove from the oven and allow to cool for at least 10 minutes.
Top each cup with the cherry pie filling. Refrigerate for at least an hour or until ready to serve.
*To make them even more bite-sized, use the mini vanilla wafer and the small baking cups in mini muffin pans. Top each with a single cherry and pie filling.