Delicious mini cheesecakes. Pick the topping and filling you prefer!
- 2 (8 oz.) pkgs. cream cheese, room temp.
- 3/4 c. sugar
- 2 eggs
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 24 vanilla wafers
- 1 (21 oz.) can pie filling – cherry, lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full.
Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24.
*Watch carefully – DO NOT overbake, they’ll puff up while baking and drop down a little while cooling.
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