Total Time
25mins
Prep 10 mins
Cook 15 mins

Quick, easy and oh so good. These are especially kid friendly.

Ingredients Nutrition

Directions

  1. Beat the first 5 ingredients together until fluffy.
  2. Line muffin pans with paper cupcake liners.
  3. Place 1 vanilla wafer in the bottom of each liner.
  4. Fill the liners about 2/3 full of the cream cheese mixture.
  5. Bake@ 375 F.for 15 minutes.
  6. Top with pie filling and chill.
  7. You can change up the pie fillings to suit your families taste.
Most Helpful

4 5

These were really good. I made them for a Christmas party and they were perfect! I used Christmas cupcake liners and the cherry pie filling. They looked and tasted amazing! I will use this one again for sure.

5 5

We loved this! My GD and I made a batch to take to a family picnic and they were a hit. Easy to make, nicely portable, and not too hard to control the portions. LOL! I made them as written, with the cherry pie filling, and just spooned out 3 cherries and some sauce over each one. Yum! Next time I'm using kiwi and blueberries and I'll make a glaze. Can't wait! Thanks for the good recipe, BB

4 5

I made these wheat- and gluten-free by using Mi-Del GF gingersnaps (added a nice zing). Instead of using pie filling, I warmed some currant jelly and spooned it over the top. Yum! Great party snacks, and yet portion-controlled.