So fast, so easy and so very very good. I love this recipe, I also like that it doesn't make a ton - and only uses one block of 8 oz cream cheese. You can jazz these up a million ways - swirl in some jam or melted chocolate, add some cherry pie filling as a topper once cooked, adorn with some fresh raspberries or blueberries etc
- 24 vanilla wafers
- 8 oz cream cheese (room temperature)
- 2 Tbs sour cream
- 1 egg
- 1/4 cup sugar
- 1 tsp vanilla
Mix all ingredients, except for vanilla wafers, use an electric mixer and beat on low until just smooth. Use cupcake liners and line 12 cupcake pan, place one vanilla wafer in each liner. Crumble remaining cookies and divide among liners to cover bottoms. Pour cheese mixture into each liner, about 2/3 or a little more full. Bake at 350 for about 20-25 mins. Cool to room temperature then refrigerate, covered for several hours or overnight. Top as desired.
Optional: add 1 tsp of warmed jam or cooled melted chocolate to each filled cupcake before baking, use a knife to swirl.