This recipe is simple, quick, and makes a delicious dessert that’s great for family gatherings and potlucks.
2 packages (8 oz.) cream cheese, softened*
3/4 C. sugar
1 Tbsp. lemon juice
1 tsp. vanilla extract
24 vanilla wafers (approximate)
1 can of Cherry pie filling
*If the cream cheese is not softened enough, it will appear chunky when blended together. It really doesn’t look good when you spoon it into the baking cups, but it will still turn out okay. There are a couple ways you can avoid this – one way is to let the cream cheese sit out for about an hour before blending it with the rest of the ingredients, or if you’ve already blended everything together, you can microwave the mixture at 10 second intervals until it becomes smooth (make sure to use a microwave safe bowl).
Preheat oven to 375 degrees. Mix the cream cheese and sugar together, then add the eggs, lemon juice and vanilla; beat until light & fluffy.
Line muffin tins with 24 baking cups (I like to use the Reynolds foil baking cups). Place vanilla wafer in the bottom of each baking cup and fill about 2/3 full with cream cheese mixture.
Bake for 15-20 minutes or until set. Remove from tins and let cool.
Top each cake with 1 tablespoon cherry pie filling and chill before serving.
Since I’m not a fan of canned cherries, I decided to use fresh fruit instead. I did a quick search online and was able to find a simple fruit topping recipe, which I used for the raspberries and blueberries. I strained out the raspberry seeds and pulp, so the only thing leftover was the juice. It looked really plain, so I added the nectarine pieces. For the strawberries – I just cut them up and added some sugar.
Original Recipe from OCBC Generation to Generation – A Family Cookbook