24 vanilla wafers
2 (8 oz.) pkg. of cream cheese
3/4 c. sugar
1 tbsp. fresh lemon juice
1 tsp. vanilla
2 eggs
1 can cherry/blueberry pie filling
24 muffin cup liners

Line muffin tins with liners. Place one wafer in each liner. Soften cream cheese in a bowl and add sugar gradually. Add lemon juice and vanilla. Beat in eggs, one at a time, until mixture is light and fluffy. Spoon into liners evenly about 2/3 full.

Bake at 375°F until set, about 10-15 minutes. Remove from pan, but do not remove liners. Cool on wire racks. Top each with 1 tablespoon of pie filling. Cover and refrigerate.