Mini Cheesecake Tarts

Adapted from Our Best Bites

14 Nilla Wafer Cookies

2 8oz packages cream cheese

3/4 C sugar

2 Tbs flour

2 Tbs powdered sugar

1/4 tsp baking powder
1 Tbs fresh lemon juice

2 eggs

1 1/2 tsp vanilla

Foil cupcake liners
 

Optional Toppings:

canned pie filling

fresh berries

whipped cream

chocolate sauce

caramel sauce

lemon curd

Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

 

Fill a muffin pan with cupcake liners and place two vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They’ll puff way up during baking, but they’ll settle after being chilled.

 

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. I used a strawberry glaze and then put strawberries on top.