These little cheesecakes are so yummy! They turned out perfectly baked and creamy. I am making another batch for the holiday!
These mini cheesecakes are so simple to make. With a vanilla wafer crust and a creamy batter made with cream cheese, vanilla, lemon juice, sugar, and eggs.
Line 48 cups in mini muffin tins with mini cupcake liners. Put 1 vanilla wafer into each cupcake liner.
Beat cream cheese until light and fluffy. Add in eggs, sugar, vanilla extract, and lemon juice and mix until smooth and creamy.
Using a mini cookie scoop portion out batter evenly among muffin cups. The batter should just cover the vanilla wafer.
Bake for 12-15 minutes. Let cool in muffin tin for 10 minutes and then remove from the pan. Refrigerate for 2 hours and then top and serve as desired.