Mini-Cheesecakes

 Okay, these were soooo good!!! And soooo simple. I only made 12 and put graham crackers crumbs (about a TBSP) in the cupcake wrapper.And I baked them closer to the 15 minutes because of more batter in the wrapper but they turned out fine.

Go ahead, eat two. 

And to my sons, who on occasion have to bring a dessert to a social obligation, these are the easiest ever to make!

Mini-Cheesecakes

    * 2 eggs, beaten (just  whisk them with a fork in the bowl)

    * 2 (8-ounce) packages cream cheese, softened (room temperature is fine)
    * 1 teaspoon vanilla
    * 3/4 cup sugar (you can used Splenda)
    * 1 tablespoon lemon juice (optional- gives it a nice tang)
    * 18 vanilla wafers or graham cracker crumbs
    * 1 (21-ounce) can cherry pie filling or other or fresh fruit

In a large bowl beat together cream cheese, eggs, vanilla, sugar, and lemon juice. Put 18 paper baking cups into muffin tins. Place 1 vanilla wafer in bottom of each cup. Pour batter into muffin tins. Bake at 350° F. for 12 to 15 minutes. When cool, top with cherry pie filling. Makes 18 mini-cheesecakes.

(Julie Badger Jensen, Essential Mormon Cookbook, [Salt Lake City: Deseret Book, 2004] p. 120.)