2 8-ounce packages of low-fat cream cheese, softened to room temperature
3/4 cup sugar
1 tsp vanilla
1 Tbsp lemon juice
Dash of lemon zest
Mini Nilla Wafers
1 Can cherry pie filling
Make sure your cream cheese is softened to room temperature. If itís not, the batch will come out clumpy.
Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth. (Use an electric mixer Ė Iíve messed these up before trying to do it by hand. The cream cheese is tough to get completely smooth if youíre just using elbow grease.)
Line up mini baking cups and place a mini Nilla Wafer face-up inside each one
Scoop mixture onto wafer, filling cup 3/4 full.
Bake at 350 degrees for 20 minutes.
Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.
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