Petite Cherry Cheese Cakes
These have been a favorite for 30+ years…..
18 vanilla wafers
1 – 20 oz can cherry pie filling
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.