24 Nilla® Wafers
24 mini cupcake paper liners
2 (8 oz.) pkgs. Philadelphia® Cream Cheese softened
1 (21 oz.) can cherry pie filling
2 large eggs
2 teaspoons vanilla
1⁄4 cup sugar
1 tablespoon lemon juice
Mini muffin pan/cupcake tin
Preheat oven to 375°F. Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy. Line muffin pan/cupcake tin with paper liners and place a vanilla wafer in the bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake for 15 to 20 minutes or until set. While still warm, top each with a tablespoon of cherry filling. Chill in refrigerator until ready to serve.
This is my aunt, Lois’s recipe.