This is an old favorite of ours. The individual cheesecakes pack wonderfully in school lunch boxes. Makes 12.
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
1 T. lemon juice
1 t. vanilla
vanilla wafers (I use Whole Foods organic lemon wafers.)
Preheat oven to 375 degrees.
To make these quick and easy individual cheesecakes 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.