16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla

Beat all ingredients until fluffy.

In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.

Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking), with cherry or blueberry canned pie filling.