Mini Cheesecakes
2 (8 ounce) Packages Cream Cheese 2 eggs
1 Cup sugar 12 Nilla Vanilla Wafers
1 teaspoon vanilla
Directions:
Preheat oven to 350 Degrees F.
Place a foil cupcake liner in each cup of a muffin pan (12 total). Place a vanilla wafer flat side down in each muffin cup.
Beat Cream Cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each. Spoon Cream Cheese mixture over wafers filling each to about 1/4 inch from top of foil. Bake for 20 minutes.
Allow to cool completely. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating a well for topping. Chill thoroughly before serving.
To serve remove the foil liners and place each on a dessert plate. Top with your favorite topping. Canned Cherry or Blueberry pie filling makes a nice topping, but I prefer Strawberry Puree (recipe follows). Garnish with a bit of Whipped Cream.
Strawberry Puree
Combine 2 cups fresh strawberries (hulled and quartered) with 3 Tablespoons sugar and 1 Tablespoon fresh lemon juice in a blender or food processor and blend until smooth, about 2 minutes. Pour into a saucepan and cook over medium heat, stirring occasionally, until sauce thickens a bit (about 5 minutes). Transfer into a small glass bowl or measuring cup and chill until ready to serve.
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