Easy Mini Cherry Cheesecakes

These little gems are super easy to put together, they're creamy and packed with so much flavor.  Each of them is a bite of heaven. Major YUM on these ones!  Enjoy!

Ingredients:

-24 vanilla wafers

-2 (8 oz each) packs cream cheese, at room temperature

-3/4 cup sugar

-2 large eggs

-1 tsp vanilla extract

-1 Tbs freshly squeezed lemon juice

-1 (21 oz) can cherry pie filling

Directions:

Preheat oven to 350 F.  Line 2 muffins pans with paper liners.  Place one vanilla wafer (flat side down) on the bottom of each paper liner.  Set aside.

In your electric mixer bowl, cream the cheese and sugar until nice and fluffy. Add the eggs, vanilla and lemon juice. Beat until smooth.

Divide cream cheese mixture evenly among the prepared pans. It should be a little more than half full for each cup.

Place can of pie filling in the refrigerator. 

Bake cheesecakes in preheated oven for 17-20 minutes.  They will be nice and round on top, but they'll collapse once out of the oven, which is totally fine.

Remove cheesecakes from oven and cool, in pans, on wire rack.

Once cooled, remove the pie filling from the fridge.  Divide the cherries and juice evenly among the cheesecakes (it'll come to about 3 cherries per cheesecake). 

Place topped cheesecakes, in pans, in the fridge for at least 4 hours, preferably over night.  Serve and enjoy!