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2 (8 oz.) pkg. Philadelphia cream cheese 3/4 c. sugar 1 tsp. vanilla 1 tsp. lemon juice 2 eggs 1 can pie filling (cherry, blueberry, or strawberry) Cream the sugar and cheese. Add rest of ingredients (except pie filling). Put vanilla wafers in the bottom of a cupcake liner. Fill half full. Bake and cool, then put pie filling on top of each. Bake at 375 degrees for 15 minutes in cupcake pans. If using cherry pie filling, three cherries on top of each will make 24 cheesecakes. | |
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NO-BAKE CHEESECAKE
2 (8 oz. each) pkgs. softened Philadelphia cream cheese
1 CAN sweetened condensed milk
1/4 cup lemon juice
1/2 cup sugar
1 teaspoon vanilla
Put cream cheese in bowl and add sweetened condensed milk and beat with mixer on low until mixed. Add lemon juice and sugar beat until peaks form about 4 or 5 minutes. Add vanilla and beat until mixed.
Pour into a 9-inch graham cracker crust an put in refrigerator overnight. Put 1 can of cherry pie filling in the refrigerator. Next day put cherry pie filling on pie and enjoy.