Yield: 24 Servings
|16 ounces||Cream cheese; softened|
|¾ cup||Sugar, granulated|
|1 tablespoon||Lemon juice|
|1 teaspoon||Vanilla extract|
|16 ounces||Cherry pie filling|
|Whipped cream; (opt)|
|-- Dixie Turner, 1978|
Place paper liners in 24 muffin cups, and a vanilla wafer in the bottom of each. Combine cheese, sugar, eggs, lemon juice and vanilla, and beat until smooth. Pour each cup about two-thirds full.
Bake in a 350 F. oven for 15 to 20 minutes; cool. Refrigerate overnight.
Next day, spoon pie filling on top of each cake, and top with whipped cream if desired.