Total Time
1hr
Prep 25 mins
Cook 35 mins

These are really delicious and beautiful. I serve them on a very large round black platter and use 3 different pie fillings for color and variety, like pineapple, cherry, and blueberry. You will need to use 1 package of foil-lined cupcake holders.

Ingredients Nutrition

  • 24 nabisco nilla vanilla wafers (Use this brand because their shape is the best shape for the crust.)
  • 2 eggs
  • 34 cup sugar
  • 2 (8 ounce) bars neufchatel cheese
  • 2 teaspoons vanilla
  • canned fruit pie filling

Directions

  1. Put 1 vanilla wafer flat side down in the bottom of each of 24 cupcake holders.
  2. Mix eggs, vanilla, and sugar together in a mixer bowl.
  3. Mix in the cream cheese and mix with an electric mixer on medium speed until creamy and smooth.
  4. Put the cupcake holders on a large cookie sheet.
  5. With a tablespoon, spoon the batter into the holders a bit more than 1/2 full.
  6. Bake 350 degrees for 15 minutes.
  7. Cool for 10-15 minutes, then put whole sheet of cupcakes into the refrigerator.
  8. When cupcakes are cold, spoon pie filling on top of cupcakes.
  9. Store in the refrigerator.

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