I’m digging through my archives today because the truth is, we are still living in a hotel. The only opportunities I’ve really had to cook are at my parent’s house. Hopefully we will be back home by the weekend. I’m anxious to begin cooking again – I’ve missed it!
This recipe is so simple and so delicious! I love them for showers or holidays or pitch-ins. You can easily modify this recipe by omiting the lemon zest and adding mini chocolate chips or by using lime or orange zest, or whatever else sounds good! They are wonderful and quick for unexpected company or weekend treats.
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1 c. crushed vanilla wafers
2 (8 oz.) packages cream cheese, room temperature
3/4 c. white sugar
1 tsp. lemon zest
1 tsp. vanilla extract
Fresh fruit – strawberries, kiwis, blueberries, whatever you like tossed with a bit of sugar and citrus juice
Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners. Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream if desired. Makes about 48 miniature cheesecakes.