These mini cheese cakes are the bomb! I can see these topped with all different fruits-blueberries, strawberries, sugared oranges–or nothing at all…
12 Nilla wafers
1-8 ounce packages cream cheese-at room temperature
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon baking powder
1 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla
Any type of toppings: canned pie filling, fresh fruit, whipped cream, chocolate sauce, etc.
Preheat oven to 375 degrees. In an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice and vanilla. Beat to combine.
Fill a muffin pan with cupcake lines and place one Nilla wafer at the bottom of each cup. Divide batter between the 12 muffin cups filling each about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They’ll puff way up during baking and then settle down when they chill. Chill in the refrigerator for 4-6 hours, then fill with your favorite topping.