How to make it

  • Preheat oven to 350 degrees
  • Place foiled muffin cups into mini-muffin tin (12 total)
  • Add one vanilla wafer to each muffin cup
  • In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth
  • Add eggs, one at a time, mixing well after each addition, then mix until creamy
  • Fill each muffin cup 3/4 full
  • Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it
  • Cool completely on wire rack
  • Refrigerate at least 3 hours, overnight is best
  • Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving.

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