Mini Cherry Cheesecakes
From: gardentraveler
Preheat oven to 350 degrees F. Place oven rack in middle.
Ingredients:
2 packages (8 oz) cream cheese
3/4 c. suger
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
1 can (21 oz.) cherry pie filling (or any other pie filling or fruit/glaze combination that you like)
24 cupcake liners
Thoroughly blend cream cheese and sugar. Add eggs one at a time and continue to beat. Add lemon juice and vanilla and beat until light and fluffy.
Place one vanilla wafer in each of the cupcake liners, flat side down. Fill cupcake molds until 1/2 to 3/4 full.
Bake 15 to 20 minutes until top is set. Cool in pans on wire racks. When cooled, add topping (3 cherries per cheesecake).
Chill at least 4 hours or overnight.
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