If you don't have enough time to bake a full cheesecake, try this easy mini cheesecake recipe. It's my all-time favorite. :) Ingredients: 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 2 eggs 1 1/2 tsp vanilla Foil cupcake liners Optional Toppings: canned pie filling fresh berries whipped cream chocolate sauce caramel sauce Instructions: 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.