If you don't have enough time to bake a full cheesecake, try this easy mini cheesecake recipe. It's my all-time favorite. :)
24 Nilla Wafer Cookies
2 8oz packages cream cheese (softened)
3/4 C sugar
2 Tbs flour
2 Tbs powdered sugar
1/4 tsp baking powder
1 Tbs fresh lemon juice
1 1/2 tsp vanilla
Foil cupcake liners
canned pie filling
1. Preheat oven to 375. In a large bowl beat cream cheese and sugar. Add in flour and baking powder and beat until combined. Then mix in eggs, one at a time, lemon juice, and vanilla.
2. Fill a muffin pan with cupcake liners and place two vanilla wafers at the bottom of each one. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean.
3. When you take them out of the oven, place them on a cooling rack and let them cool completely. Before you place your toppings on, chill in the fridge for at least 2-4 hours.. Then top and serve.