Mini Cheesecakes
1 box vanilla wafers
3 (8 oz.) pkg. cream cheese
4 eggs
1 ½ c. sugar
2 tsp. vanilla
2 c. sour cream
2/3 c. sugar
1 tsp. vanilla
Put wafers in 2 inch diameter foil muffin cups. Whip cream cheese, eggs, 1 ½ c.
sugar, and 2 tsp. vanilla until fluffy. Fill cups about ½ full. Place in muffin
tins or on cookie sheets. Bake at 350 for 15 - 20 minutes, until very lightly
browned. Cool.
Combine sour cream, 2/3 c. sugar, and 1 tsp. vanilla. Pour 1 tbsp. over each cake.
Freeze. Will keep 6 months in tightly sealed container in the freezer.
Top with half a strawberry or one or two cherries from a can of pie filling, just
before serving.
Linda Patterson
Librarian
Hill Country Montessori School
50 Stonewall Drive
Boerne, TX 78006
lindahig@gvtc.com
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