Instructions:
Prepare Cheesecake Mixture:
Beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat until well combined. Set aside.
Make Whipped Cream:
In a medium bowl, beat the heavy cream on low speed for 1 minute. Add cornstarch, then increase the mixer speed to high and continue beating for 3-4 minutes, or until stiff peaks form.
Combine Mixtures:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble Cups:
Place one vanilla wafer in the bottom of each 4 oz plastic cup or mini mason jar. Spoon the cheesecake filling on top of the wafer, filling each cup until it’s about 1 inch from the top.
Add Toppings:
Spoon your desired fruit pie filling on top of the cheesecake layer.
Chill:
Refrigerate the cups for at least 1 hour to allow the flavors to meld and the cheesecake to set.
Serve:
Enjoy these delicious and creamy cheesecake cups chilled!
Notes:
– Store individual cheesecake cups in the fridge for up to 5 days.
– Freeze for up to 2 months, and thaw in the fridge before serving.
– Leftovers with toppings can be frozen and will freeze beautifully.
– The cheesecake will become thicker and the wafer will soften as it chills. For quicker preparation, crush the wafer before adding it to the cups. You can also use any kind of cookie in place of vanilla wafers.
Enjoy these delightful cheesecake cups that are perfect for any occasion!
