repare the graham cracker shells cream the butter and sugars together
of muffin pan.
Beat cream cheese with electric mixer until fluffy
Beat cream cheese, eggs, sugar and lemon juice until smooth and fluffy (at least 5 minutes). Place vanilla wafers in bottom of cupcake papers and place in muffin pan. Pour cream cheese mixture on top of vanilla wafers until cups are at least half full. Bake in preheated 350\u00b0 oven for 20 to 25 minutes. Tarts will crack across the top but will go back together as they cool. Refrigerate. Remove cupcake paper and top with your favorite topping just before serving.
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
Beat together until light and fluffy cream cheese, sugar, eggs and vanilla.
Line small cupcake tins with papers.
Place 1 teaspoon of crushed vanilla wafer in bottom of each paper cup. Fill cup 2/3 full with cream cheese mixture.
Bake at 375\u00b0 for 15 minutes or until set.
Top with pie filling or preserves.
Makes 60 tarts.
Beat together cream cheese, eggs, sugar and vanilla extract until smooth.
Put 1 vanilla wafer in cupcake paper round side down.
Fill with 1 tablespoon of filling, about 3/4 full.
Cook at 350\u00b0 for 15 minutes.
Makes about 24 tarts.
Let cream cheese soften; beat with eggs and sugar until smooth.
Place vanilla wafers in foil cupcake papers in muffin tin.
Fill about 1/2 to
3/4
full.
Bake at 325\u00b0 for 10 to 15 minutes, until puffed.
Cool
3
to 5 minutes, then cover with cherry pie filling.
Chill
and
top
with
Cool
Whip.
Makes about 18 tarts.
Whip softened cream cheese with sugar, eggs and vanilla (may be somewhat lumpy).
Using foil muffin cups, place one cookie in bottom of cup.
Fill cup about 2/3 to 3/4 full with cream cheese mixture.
Bake at 350\u00b0 for 10 to 15 minutes or until golden or splitting occurs.
Cool.
Spoon fruit topping on each.
Chill. Makes 15 to 18 tarts.
Preheat oven to 350\u00b0. Place a paper cupcake liner in each cup of the muffin pan. Beat cream cheese with an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer flat side down in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with pie filling on top.
>For Posypka
n another bowl, combine ingredients for cream cheese layer. Mix until smooth.
Beat cream cheese in medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time.
Beat well after each addition.
Stir in vanilla. Place vanilla wafer in each paper-lined muffin cup.
Spoon cream cheese mix in cups filling full.
Bake at 350\u00b0 for 20 minutes. Leave in muffin pans and refrigerate overnight.
Top with pie filling, preserves or whipped cream.
Place 1 to 1 1/2 teaspoons of crushed vanilla wafers in each tart pan liner.
Cream together cream cheese, sugar, eggs and vanilla.
Fill with mixture almost to top of liner.
Bake at 350\u00b0 for 15 minutes.
Cool and top with cherry, apple or strawberry pie filling.
Chill.
Beat cream cheese on medium speed with mixer until light and fluffy.
Gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Place a vanilla wafer in a paper-lined cup of a muffin pan.
Spoon cream cheese mixture over wafers, filling cups.
Bake at 350\u00b0 for 20 minutes.
Leave in muffin pan overnight in refrigerator; top with blueberry pie filling to serve.
Mix cracker crumbs and butter.
Place in cupcake liners for crust.
Press down.
Beat cream cheese, eggs and 3/4 cup sugar until creamy.
Pour on top of crusts.
Bake at 375\u00b0 for 25 minutes.
Cool a little bit.
Beat sour cream, 3 tablespoons sugar and vanilla.
Spread some on each cream cheese cupcake.
Bake an additional 10 minutes at 375\u00b0.
Chill.
Top with canned cherries or blueberry pie filling.
Put vanilla wafer in bottom of cupcake paper.
Mix cream cheese, sugar, eggs and vanilla.
Place 2 tablespoons of mixture on top of wafer.
Bake 20 minutes at 350\u00b0.
Top with cherry pie filling.
Cool.
Top with Cool Whip and chopped nuts. Refrigerate.
Makes 24 tarts.
Beat cream cheese at medium speed until light and fluffy. Gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Place vanilla wafers in each paper-lined cup of a muffin pan.
Spoon cream cheese mixture over wafers, filling cups full.
Bake for 20 minutes in a 350\u00b0 oven.
Leave in pan and chill overnight.
Add pie filling for topping, if desired.
Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Place a vanilla wafer in each paper lined muffin cup. Spoon cream cheese mixture over wafer, filling cups full. Bake at 350\u00b0 for 20 minutes.
Leave in muffin pans and refrigerate overnight. To serve, remove paper liners, if desired, and top with a small amount of pie filling.
Makes 12.
Cream sugar and cream cheese, add eggs and vanilla.
In midget foil cups, place a vanilla wafer and layer cream cheese mixture on top.
Bake at 350\u00b0 for 20 minutes.
Let cool; top with Cool Whip and 1 cherry.
Keep refrigerated.
Keep cream cheese at room temperature.
Put cream cheese, sugar and eggs in a bowl; blend until very creamy.
Place a vanilla wafer with round part facing up.
Spoon 1 teaspoon of cream cheese mixture on top of each vanilla wafer.
Put in oven at 350\u00b0 for 15 minutes.
May put cherry on top.