INGREDIENTS:
2 8oz pkgs of cream cheese (softened to Room Temp)
•3/4 cup of Sugar
•3 (large) eggs
•1 tsp Vanilla Extract
•1 tbsp lemon juice (freshly squeezed, if you can!)
•Dash or 2 of lemon zest (optional)
•Mini Nilla Wafers (REGULAR! none of that LowFat shit..)
•1 can pie filling of your choice (Strawberry is always a winner)
•3/4 cup of Sugar
•3 (large) eggs
•1 tsp Vanilla Extract
•1 tbsp lemon juice (freshly squeezed, if you can!)
•Dash or 2 of lemon zest (optional)
•Mini Nilla Wafers (REGULAR! none of that LowFat shit..)
•1 can pie filling of your choice (Strawberry is always a winner)
DIRECTIONS:
Fill a mini cupcake pan with mini liners and put your mini wafers in with the mounded side up•Put all your ingredients together: cream cheese, sugar, extract of your choice, eggs, lemon juice and the lemon zest, if you chose to use it.•Cream everything together with an electric mixer until silky smooth — no lumps!!
•Fill your cupcake liners to about 3/4 full, as you would normal cupcakes .. these will puff up and then die down with a dip in the middle, so don’t be afraid if you accidentally overfill it. (I did a little over 3/4 full and they turned out just fine.)
•Bake @ 350 degrees for about 18-20 min.
• Allow them to cool before you fill them … I stuck mine in the fridge for a bit to let them set.
