A friend from college introduced me to this delicious summer evening dessert. I’m so glad to get this recipe typed up and off of the stained and folded half-sheet of paper stowed in my recipe box. Here’s what you’ll need:

A muffin tin and cupcake liners, too.

Place cupcake liners in muffin tin. Place one vanilla wafer in each liner.

Beat together:

2, 8 oz. pkg. cream cheese
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla

Pour 1/4 cup filling over vanilla wafers in muffin tin. Bake at 375° for 15 minutes.

Please do not freak out at this point. When you pull the mini cheesecakes out of the oven 99% of them will have fallen in the middle. This is a good thing. It creates a divet to hold the pie filling. Carefully remove them to a cookie sheet and place in the fridge–or freezer if you’re like me and running behind and need to chill these puppies pronto!

Remove liner and top with pie filling of choice. Here I chose cherry and blueberry ’cause I like red, white and blue in July. Serves 18-24 depending on how full you fill your cupcake liners.

Mini Cheesecakes

Place cupcake liners in muffin tin. Place one vanilla wafer in each liner.

Beat:

2, 8 oz. pkg. cream cheese
3/4 cup sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla

Pour 1/4 cup filling over vanilla wafers in muffin tin. Bake at 375° for 15 minutes. Chill. Remove liner and top with pie filling of choice to serve. Serves 18. Enjoy!