2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
1 Tbsp vanilla
1 Tbsp lemon juice
2″ aluminum mini baking cups (I only had the regular-sized baking cups, which ends up being okay)
Cherry Pie Filling
Mix the cream cheese, sugar, eggs, vanilla, and lemon juice. Place a vanilla wafer in each baking cup (since my baking cups were too large for this, I crushed the Nilla wafers and put a layer of crushed cookies at the bottom of the baking cup). Spoon approximately 3 Tbsp of cream cheese mixture over each wafer (I used just a bit more than 3 Tbsp). Makes about 4 dozen (makes about 2 dozen if you’re using the regular-sized baking cups). Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.