2 8oz pkgs cream cheese (softened at Room Temp)¾ cup sugar
3 (large) eggs
1 tsp Vanilla Extract
1 tablespoon lemon juice (freshly squeezed if possible)
Optional: 1 or 2 teaspoons of lemon zest
Mini Nilla Wafers (REGULAR! None of that Low Fat crap.
1 can of pie filling (Strawberry is always winning).
First, you will need to prepare a cupcake pan. Next, fill the pan with cupcake liners. Then, place the mini wafers inside the cupcake pan, making sure that the sides are mounded upwards.
Combine all the ingredients for the filling. If you want to give it a lemony flavor, you will need to include the sugar, cream cheese, any extract, eggs, and lemon zest.
Blend everything in a blender until smooth.
Fill the cupcake liners with the filling. It won’t hurt if the filling is a bit too low. They do puff up when they cook, and then they settle down with a dip in the middle.
Bake the mixture in the oven for 18-20 minutes or until fully cooked.
Let them cool down before adding the filling. This can be done quickly if the filling is kept in the refrigerator. They are fragile and may break if they are frozen.
Take the ingredients for the filling and combine them in a bowl until you have a smooth mixture.
Sprinkle a bit of the filling over each cheesecake cup.
Place them in the refrigerator again. Let it chill for at least another hour. Once it’s pulled out, gently jiggle the pan until it is barely jiggled. These cupcakes will take your taste buds to new heights.