Cherry Cheesecake Minis

By LadyJ1114

Ingredients

• 2 (8 oz.) pkg. cream cheese (room temperature)
• 3/4 cup sugar or Splenda
• 2 eggs
• 1 Tbl. lemon juice
• 1 tsp vanilla
• 24 vanilla wafers
• 24 cupcake liners
• 1 can cherry pie filling, chilled

Preparation

Step 1

Preheat oven to 350 degrees.

Line 2 muffin pans (24 cups) with cupcake liners. Put one vanilla wafer in the bottom of the liner, flat side down. Mix, preferable with a mixer, the cream cheese an sugar or Splenda until thoroughly blended. Add eggs one at a time, beating after each addition. Then mix the lemon juice vanilla; beat until light and fluffy. Spoon the cheesecake batter into the muffin tins, dividing equally. Each cupcake holder should be 1/2 to 2/3 full.

Bake at 350 degrees for 15-20 minutes or until top has set and has a satin finish. Cool the cheesecakes on wire racks. When they are cool, place 3 cherries on top of every cheesecake. Divide cherry juice equally among the 24 cheesecakes. Refrigerate in the muffin tins for at least 4 hours before serving.