Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Lightly coat ten 2 1/2-inch muffin cups with nonstick cooking spray. Sprinkle the bottom and side of each cup with a rounded teaspoon of the crushed vanilla wafers; set aside.
In a medium mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour and vanilla. Beat on medium speed until smooth. Add egg product; beat on low speed just until combined. Divide evenly among the prepared muffin cups.
Bake for 18 to 20 minutes or until set. Cool in muffin cups on a wire rack for 5 minutes. Cover and refrigerate for 4 to 24 hours. To serve, remove the cheesecakes from muffin cups. Top the cheesecakes with fruit.