I am not sure where this recipe came from, but it has been my birthday dessert request since I was a kid.  I love these cheesecakes because they have minimal ingredients and aren’t too rich.

You can make these in muffin-size tins, or for a larger crowd you can make mini ones as well, which is what I did for the engagement party I hosted (who knew they make mini vanilla wafers?)

I topped half of the cheesecakes with raspberry pie filling, and half with melted chocolate and sea salt (Actually i got rid of some old candy in our cupboard and melted some rolos, it worked great!).

Place a vanilla wafer in the bottom of each cupcake liner, then fill 3/4 full

You can tell they are done when the tops start to crack

I used raspberry pie filling for half

and melted chocolate with sea salt for half

Makes: 25-30 muffin size, 50-60 mini

Ingredients:

• 3 8 oz. packages cream cheese
• 3 eggs
• 2/3 cup sugar
• 1 tsp vanilla
• 5-6 drops lemon juice
• vanilla wafer cookies (regular for muffin-size, mini wafers for mini size)
• cupcake liners
• pie filling or topping of choice

Directions:

1. Preheat oven to 350 degrees and soften cream cheese
2. Combine softened cream cheese with eggs, sugar, vanilla, and lemon juice
3. Beat until smooth and creamy
4. Insert cupcake liners in pan and place a vanilla wafer in the bottom of each liner (flat-side down)
5. Fill liners about 3/4 full with cream cheese batter
6. Bake at 350 degrees for 20 minutes (tops will crack when they are complete)
7. Cool and top with topping of choice (pie filling, melted chocolate, caramel, etc)

Enjoy!

They are visually appealing, cute (as you know my favorite), and easy – enjoy!