Muffin tins are lined with paper baking cups and a vanilla wafer "crust," then filled with a lemony cheesecake batter and baked. Top with your favorite fruit pie filling, if desired.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
271 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
Step 3
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
Step 4
Fill each baking cup 2/3 full with cream cheese mixture.
Step 5
Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Ingredients
2 eggs
2 tablespoons lemon juice
2 (8 ounce) packages cream cheese, softened
⅔ cup white sugar
12 vanilla wafers
1 (21 ounce) can cherry pie filling, or flavor of choice
