| Today is: |
|
200g digestive biscuits 125g butter 60g (2 oz) castor sugar ½ tsp vanilla essence 2 eggs 225g (8 oz) cream cheese
Preheat oven to 190ºC (375ºF, gas mark 5).
Melt butter. Crush biscuits until finely ground and mix with the melted butter. Mix well. Line the base of 24 straight-sided bun tin cups with the crumb mix and put in a cool place to set.
Beat eggs in a large bowl. Stir in vanilla essence, sugar and cream cheese. Beat until well blended. Pour into bun tins.
Bake for 10 minutes. Remove from the oven and allow to cool. When cold, chill for at least an hour or until ready to serve.
Top with cherry pie filling and serve.
We support this site using affiliate marketing as a way to earn revenue. All the ads, and many of the links mentioning other products, services, or websites are special links that earn us a commission when you use or pay for their product/service.
Please do not use our site if this concerns you.