These were delicious! I gave them away to neighbors as "thank-you treats", and they all loved them! 12 Nilla Wafer Cookies
2-8oz packages cream cheese
3/4 C sugar
2 Tbsp flour
1/4 tsp baking powder
1 Tbs fresh lemon juice
1 Tbs fresh lemon juice
2 eggs
1-1/2 tsp vanilla
Foil cupcake liners
Optional Toppings:
canned pie filling
fresh berries
whipped cream
chocolate sauce
caramel sauce
lemon curd
Preheat oven to 375. Soften cream cheese if needed. With 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 liners and place one vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to 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, but they'll settle after being chilled.
When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.
