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    Mini Cheesecakes

    Recipe Link:

    List of Ingredients

    24 ounces Cream Cheese
    3 Eggs
    1 1/2 tablespoons Lemon Juice
    1 cup Sugar
    1 1/2 teaspoons Vanilla
    36 Vanilla Wafer Cookies
    2 cups Cherry Pie Filling -- canned


    In a large bowl, cream the cheese, sugar and eggs until smooth. Add lemon juice and vanilla. Set aside. Put one wafer each into 36 cupcake liners (foil liners work best). Fill cups 3/4 full of cream cheese mixture. Bake at 350 degrees F for 15-20 minutes. When cooled, spoon pie filling or fresh fruit onto each cheesecake.

    Topping option: Sprinkle hot cheese cakes with chocolate chips as soon as they come out of the oven. Don't spread the melted chips, just let them set so they slightly sink into the cheesecake instead of rolling off.

    Freezer Option: Completely cool cheesecakes, then place into a seal-able container and freeze for up to 3 months before using. Thaw for 30 minutes to 1 hour before using, and then top with fresh fruit or prepared pie
    filling before serving.




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