This recipe is SOOOOOOOOOOOOOOO easy, it should be in a kids cookbook. I almost feel a little silly posting it, but I figured, I might as well since the outcome turns out to be quite gourmet looking, and they taste FAB with little effort involved. I have made these for parties/functions, and everyone always thinks they are super cute/gourmet. This is a perfect way to have cheesecake at a party without needed a plate or a fork. I buy the foil cupcake tins, and cook them on a jelly roll pan...this works perfect, and it's the perfect wrapper for these. There are many variations you could do for flavors, such as adding pumpkin and cinnamon along w/a gingersnap cookie on the bottom, a couple of teaspoons of lemon peel for lemon cheesecakes, chocolate, crushed Oreos, raspberries, etc. The possibilities are endless. I usually garnish these with canned fruit topping, but if you had fresh fruit it would be even more delish! If you do try these let me know how you made them! I would love to hear your variations.
2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
18 vanilla wafers
topping of your choice
Preheat oven to 350 degrees. Beat cream cheese, eggs, vanilla, sugar, and lemon juice. Place a vanilla wafer in the bottom of each muffin tin wrapper. Pour batter into tins, bake 12-15 minutes. Let cool, and then refrigerate for a couple of hours. Garnish with your desired topping.