1 Ratings 1 Comment
Yield: 2 dozen
Place wafers, flat side down in paper lined muffin cups; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet.
Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.
Please note that some ingredients and brands may not be available in every store.