2 (8 oz.) cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla

Beat until light and fluffy. Can be done in food processor. Add 2 teaspoons of flour to cheese filling and beat again until light and fluffy. Line muffin cups with small cupcake paper. Fill cups 2/3 full with mixture and bake at 375 degrees for 15-20 minutes.

Top with any canned pie filling: blueberry, cherry, strawberry. This recipe can also be placed in your favorite graham crust pie and filled with cheese mixture and baked and top with fruit pie filling.