- 35 vanilla wafers
- 35 cupcake papers
- 3 [8-ounce / 227-g each] packages cream cheese
- 3 eggs
- 1 cup [200 g] sugar
- 1 teaspoon [5 mL] vanilla
- 1 tablespoon [15 mL] lemon juice
- 1 [21-ounce / 597-mL] can cherry pie filling
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- Combine cream cheese, eggs, sugar, vanilla and lemon juice.
- Beat until smooth.
- Place cupcake papers in muffin pans.
- Put 1 vanilla wafer in bottom of each paper.
- Fill each paper 3/4 full with cream cheese mixture.
- Bake at 350°F [180°C] for 15 minutes.
- Cool.
- Place pie filling on top of each cheesecake.
- Refrigerate.
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