15 oz. light (part skim) Ricotta cheese
1/4 c. sugar
1/2 c. egg beaters
1 tbsp. lemon juice
1 tsp. vanilla
Vanilla wafers
1 can cherry pie filling

24 Nilla for regular cup cake liners, about 32 Nelta for tea cup size muffin liners, and 36 Keeblers for midget size cup cake liners.

Beat cheese, sugar, egg beaters, lemon juice, and vanilla until light and fluffy. Using a blender or food processor works best. Place cup cake liners in muffin tins. Put a vanilla wafer in bottom of cup cake liner and fill about 2/3 full with cheese mixture. Bake 15-20 minutes at 375 degrees. Top each cheese cake cup with 1 teaspoon or less of cherry pie filling.