These tiny cheesecakes have big flavour. Top with cherry pie filling and COOL WHIP Whipped Topping for the finishing touch.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 won ton wrappers
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup granulated sugar
1/2 tsp. vanilla
3/4 cup cherry pie filling
1 cup thawed Cool Whip Whipped Topping
1 Tbsp. icing sugar
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How do I make it ?
Heat oven to 350ºF.
Press 1 won ton wrapper into each of 12 muffin pan cups sprayed with cooking spray. Beat cream cheese, granulated sugar, egg and vanilla with mixer until blended. Spoon into won ton cups.
Bake 18 min. or until centres are almost set. Cool completely.
Top desserts with pie filling and Cool Whip. Refrigerate 3 hours. Sprinkle with sifted icing sugar just before serving.
Kraft Kitchen Tips!
With their built-in portion control, these cheesecake miniatures make a great treat!
Prepare using your favourite flavour of pie filling.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 150 mg
Carbohydrate 12 g
Fibre 0 g
Sugars 7 g
Protein 3 g
12 servings, 1 mini cheesecake (55 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.