Tomorrow my family is having a nice little get together involving sun, snacks and swimming and I'm contributing these little delights to our shmorgishborg.
Mini Cheesecake Tarts
2 8oz packages cream cheese (you can use 1/3 less fat)
3/4 C sugar
2 T fresh lemon juice
1 t vanilla
canned pie filling (Blueberry, Strawberry or Raspberry)
Foil cupcake liners. (You'll want to use foil ones because they separate from the cheesecakes better, and they look prettier :)
Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Then add in the lemon juice, vanilla, and eggs. Beat until combined.
Fill a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each one. Fill each one 3/4 full of batter. Bake for 15-20 minutes.
But you don't want them to get brown. When you take them out, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for several hours, overnight if you can. Then top and serve. You certainly could be creative and top with other things too, like chocolate, caramel, lemon curd, whatever! Makes 12 tarts.
Recipe found here (one of my favorite recipe Web sites)