Mini Cherry Cheesecake with Waffle Bowl.
These are so cute and easy.
Make your favorite waffle mix, I used Pamela's baking mix, added some vanilla (1 tsp) and some cinnamon sugar sprinkled in. (Probably 1/2 to 3/4 tsp.)
Make waffles in your waffle pan.
Take them out and with your rolling pin, roll them flat.
Cut the waffle into four even squares, then take a square and push it into a mini cupcake pan. (I sprayed it first with nonstick spray).
Bake at 350 until they are starting to get brown and crispy. They never got really crispy like regular waffle cups but I left them in there as long as I could before burning.
Take them out of oven and let them cool in pan.
Mix up Cheesecake:
1 Pkg (8 oz) Cream Cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/3 cup of Lemon Juice
1 tsp Vanilla extract
1 Cherry Pie Filling, there are a few that are gluten free, check the www.gfoverflow.com website to see which one in your store is GF.
In a small bowl, beat cream cheese until smooth and then gradually add in can of milk. When this is smooth add in lemon juice and vanilla. Spoon mixture in waffle cups and refrigerate until ready to serve.
When ready to service open can of pie filling, put a couple cherries on top and serve.
You could fill them with other stuff too, chocolate pudding with whip cream on top. Or you could use this Cheesecake filling for other things as well.
I also made ice cream waffle cones too at the same time.
I just folded it over so one end is open and one is closed in a cone shape.
I put toothpicks across opening so that it would hold the cone open while cooking, then just cooked it on cookie sheet same time as cups.
