1 (21 oz) can cherry pie filling, blueberry pie filling
1 (21 oz) can Lemon curd
chocolate sauce
strawberry jam
peach preserves
Instructions
Preheat oven to 350°F.
Place a paper cupcake liner in each cup (12 total) of muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each. Add lemon juice if using.
Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about ¼ inch from top of paper.
Bake for 20 minutes.
Allow tarts to cool completely before filling.
Note: When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
Chill thoroughly before serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/quick-easy-mini-cheesecakes/