I made this for Bub’s birthday. He recently turned 24 and still requests mini cheesecake for his birthday each year. It is perfect for any time of the year. This is a simple recipe that turns out luscious cheesecakes every single time. They are mini but are big on flavor!
· 1 ½ pkgs. cream cheese softened
· 1/2 c. sugar
· 2 eggs, beaten
· 1 tsp. vanilla
· 1 tsp. lemon juice
· Pie filling (I used cherry)
· Mini graham cracker pie crusts
Heat oven to 325 degrees. Beat cream cheese, sugar, vanilla and lemon juice together until well blended. Add in the eggs one at a time, mixing on low and mix just until blended. Pour into the crusts. Bake 22-24 minutes. Refrigerate for at least 2 hours and then top with pie filling.