Petite Cherry Cheese Cakes

Kay Depew


   These have been a favorite for 30+ years…..


18                                vanilla wafers

1 – 20 oz can             cherry pie filling

2                                  eggs

2 – 8 oz. pkgs.           cream cheese,  softened

¾ c                             sugar

1  T                             lemon juice

1  t                               vanilla



             Pre heat oven to 375º.


            Beat together, cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.

            Line muffin tins with paper bake cups and place a vanilla wafer in the bottom of each.  

            Fill each cup, almost full, with cream cheese mixture and bake for 20 minutes or until  each is set.

 Top each with about 1 tablespoon of pie filling.

Although I usually eat one immediately, Kay likes to refrigerate them for 4 – 6 hours to let the cream cheese mixture cool and the cherries to set firm.