Pre heat oven 350\u00b0F.
Combine streusel ingredients in a mini chopper or food processor.
Pulse until coarsely chopped.
Spoon approximately 1 tsp of pie filling into each phyllo shell.
Put 1/2 tsp of streusel topping on top of each little pie.
Bake for 15-20 minutes.
Serve immediately.
Enjoy!
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
this will help for pulling pies out of pan). Spray with
ounds into 2 5-inch mini pie dishes.
In a
hem into 4 5-inch mini pie dishes. Cut remaining pie
o 425\u00b0F. For the Mini Apple Pies, unroll crusts on lightly
Separate eggs.
Beat egg whites and set aside.
Mix egg yolks and sugar, then cream in cheese.
Add egg whites.
Use mini muffin cup pans.
Butter each pan including the top edge.
Pour in graham cracker crumbs; shake and pour out.
Fill each muffin cup half full of mixture.
Bake 25 minutes at 325\u00b0.
Put cherry on top. Makes about 100.
00b0F Butter and flour six mini loaf pans (each 5 3
ie filling on top of mini cheescake tarts.
Mix together the cream cheese, eggs, sugar and vanilla.
Place 1 vanilla wafer in the bottom of a cupcake paper.
Fill each with mixture, 3/4 full.
Bake at 350\u00b0 for 15 to 20 minutes. Cool and top with cherry pie filling.
Beat the first 4 ingredients until smooth.
Using 1 package of cupcake liners, put a vanilla wafer in each liner and fill 1/2 full with cheese filling.
Bake at 350\u00b0 for 15 minutes; cool.
Put a cherry and juice on top of each cake.
Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of cherry filling.
Chill in refrigerator.
Mix cream cheese and sugar, then add Cool Whip and vanilla flavoring.
Mix well, then pour into graham cracker crust pie shells.
Top with cherry pie filling and chill.
alve cherries; reserve juice for Cherry Glaze.
In a large
Place 12 cupcake liners in a cupcake pan.
Combine graham cracker crumbs and margarine; mix well.
Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into crumb cups.
Bake at 375 deg. for 15 minutes.
Cool.
Top each cheese cakle with 1 tablespoon cherry pie filling.
Preheat
oven
to 300\u00b0.
Combine graham cracker crumbs, sugar and melted butter.\tPress equal portions into 18 paper-lined muffin cups.
In a large bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add eggs
and vanilla.
Mix well.
Spoon into prepared cups.
Bake 20 minutes. Cool;
then chill for 10 to 20 minutes.
Top with cherry pie filling.
Makes 18.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
Bake 15-20 minute at 375\u00b0F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
I don't use the Cherry Pie filling,I think it makes it to sweet.
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
Place wafer in bottom of each of 24 cupcake papers (in cupcake tin).
Spoon in cream cheese mixture 3/4 full.
Bake in 375 degree oven for 15 minutes.
Let cool.
Top each with cherry pie filling and refrigerate for 1 hour or more.
br>Garnish each cheesecake with cherry pie filling.
Refrigerate until
br>COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot