Perfectly cute and scrumptious. Individual cheesecakes with delicious vanilla wafer crusts.
| Yield | |
|---|---|
| Source | Cheryl Kunde, Minneapolis, MN |
| Prep time | 30 minutes |
| 2 | Package | cream cheese (8 ounces each, or Neufchatel cheese) |
| 3⁄4 | Cup | sugar |
| 1 | Tablespoon | lemon juice |
| 1 | Teaspoon | vanilla |
| 2 | eggs | |
| 12 | vanilla wafers (optional) |
Combine all ingredients except vanilla wafers, and cream until very smooth. If you are using vanilla wafers, place them in the bottom of foil muffin cups, one for each of the 12 cupcake holders. Fill the muffin cups to about ¾ full. Bake at 350º for 15 minutes or until firm. Cool. You can top with pie filling or fresh fruit.
If desired, you can substitute Egg Beaters or Splenda.
I made these, and they SUPER simple, and ultra delicious. Great for a last minute dessert.
They were perfect - small enough to eat as a light dessert. Highly recommend.