This is a easy very easy cheesecake recipe I made with
cupcake papers did it a little different like didnt use pie crust and
didnt use cherry filling I used a little mint chocolate cookie and put it
in the bottom of a cupcake paper and then put the cheesecake filling on
top of it. I also took half the filling and put about 2/3cup of bakers
cocoa which was prolly more than enough.
Ingredients: 1 (6-oz.) ready crust graham cracker pie crust 1 (8-oz.) package cream cheese, softened 1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk) 1/3 cup lemon juice from concentrate 1 teaspoon vanilla extract 1 (21-oz.) can cherry pie filling, chilled or any other fruit in season
Directions: With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired.
Number Of Servings:20 cupcake cheesecakes
Preparation Time:10 min
NOTE: In this recipe I left out the fruit and took part of the cheesecake mixture and added bakers cocoa to it and added sprinkles. Super Simple!!
