For the kids’ after-school snack, something healthful. a fantastic way to get your daily serving of vegetables, too! Although I made them for my spouse and kids, I found myself devouring the majority of them!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 12 vanilla wafer cookies
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- ¾ cup cherry pie filling, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
- Place a vanilla wafer cookie into the bottom of each cupcake liner.
- Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
- Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
- Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 144 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was so simple and easy to make. The kids loved it and it was gone within a day!
I’ll have to make twice as much next time! They were a hit at the party!