This is an old favorite of ours. The individual cheesecakes pack wonderfully in school lunch boxes.
You may also take this same filling recipe and pour it into a 9 inch graham cracker crust. Bake for closer to 30″ until filling is set. Top with fresh fruit or pie filling.
- 2 8 oz. packages of cream cheese (I use lowfat.)
- 2/3 c. honey
- 2 eggs
- 1 T. lemon juice
- 1 t. vanilla
- vanilla wafers (I use Whole Foods organic lemon wafers.)
- pie filling
- Prep time: 15 minutes
- Cook time: 15 to 20 minutes
- Servings: 12
- Difficulty: easy
Preheat oven to 375 degrees.
Combine the cream cheese, honey, eggs, lemon juice and vanilla in bowl of a food processor or in a mixing bowl. Process or whip until blended.
Place cupcake papers in muffin pan. Place a vanilla wafer in the bottom of each. Fill 2/3 of the way with the cream cheese filling. Bake 15-20 minutes or until set. Cool. Spoon pie filling on top. We love cherry but your favorite is fine.