Mini Cheesecakes

2 8oz pkgs. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla
Vanilla wafer cookies

Beat cream cheese and sugar until well blended.  Add one egg at time, beating well. Then add vanilla and lemon juice. Beat until fluffy.

In 2 dozen muffin pans, place cup-cake liners. Drop a vanilla wafer into each lined pan, then fill 1/2 – 2/3 way full with cheesecake mixture.

Bake at 350 degrees for 15-20 minutes. Allow mini cakes to cool (they will flatten with cooling, so don’t panic…..). After they have cooled, spoon a tablespoon (or so) of cherry pie or blueberry pie filling on top.  Refrigerate for at least 4 hours (but better overnight) before serving.

These would also be good with lilikoi sauce…..