Ingredients:
- 2 8-ounce packages of low-fat cream cheese, softened to room temperature
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 Tbsp lemon juice
- Dash of lemon zest
- Mini Nilla Wafers
- 1 Can cherry pie filling
- Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth. (Use an electric mixer – I’ve messed these up before trying to do it by hand. The cream cheese is tough to get smooth if you’re just using elbow grease.)
- Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
- Scoop mixture onto wafer, filling cup 3/4 full.
- Bake at 350 degrees for 20 minutes.
- Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.
Yummy! Enjoy!
Recipe from: Texas Farmer’s Daughter
Us Girls..Our Views 
Boy oh boy oh boy oh boy…….These look so good but I’d like them with blueberries instead. Boy oh boy oh boy oh boy…..YUM!!!
Oh, blueberries!!!! yes!
I agree “oh boy oh boy oh boy….YUM!!!!” :+)
GENIUS! Mmmmm, perfect when you need a little taste of something. Just pop one in your mouth and off ya go 😉