Mini Cherry Cheesecakes

I make these every year at Christmas time, they are my favorite!

2 (8 ounce) packages cream cheese, softened

1/3 cup sugar

2 large eggs

1 tesspoon lemon juice

2 teaspoons vanilla

24 vanilla wafers

1 (21 ounce) can cherry pie filling (or I substitute raspberry if I am in that mood!)

Aluminum foil muffin cups

Directions:

1. 1
   Preheat oven to 375 degrees.
2. 2
   Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
3. 3
   Line regular sized muffin pans or cupcake tins with baking cups and place a vanilla wafer in the bottom of each cup.
4. 4
   Fill the cups 2/3 full of cream cheese mixture.
5. 5
   Bake for 18 minutes or until set. It will look they are not done, but they are, take them out!
6. 6
   When warm, top each with a tablespoon of cherry filling.
7. 7
   Chill in refrigerator, or take them directly over to my house. 
   
   
   (picture here at bakerella though she uses more sugar than I do)