Categories: Cheesecake

Ingredients

• 2 eight-ounce packages softened cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla
• 24 vanilla wafer cookies
• 24 cupcake liners
• 1 can cherry pie filling, chilled

Directions

1. Preheat oven to 350°F, rack in the center position.

2. Line two muffin pans with paper cupcake liners. Mini Cupcake Pan

3. Put one vanilla wafer cookie the bottom of each cupcake paper, flat side down.

4. Chill the unopened can of cherry pie filling in the refrigerator while you make the mini cheesecakes.

5. Mix the softened cream cheese with the white sugar until it’s thoroughly blended.

6. Add the eggs one at a time, beating after each addition.

7. Then mix in the lemon juice and vanilla, and beat until light and fluffy.

8. Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you’re through, each cupcake paper should be between half and two thirds full.

9. Bake at 350°F for 15 to 20 minutes, or until the top has set and has a satin finish. (The center may sink a bit)

10. Cool the mini cheesecakes in the pans on wire racks.

11. When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on top of every mini cheesecake.

12. Divide the cherry juice equally among the 24 mini cheesecakes.

13. Refrigerate in the muffin tins for at least 4 hours before serving.

14. Then take them out of the tins, carefully remove the cupcake papers, and place them on a silver platter for an elegant dessert at a finger food party.

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