Cherry Cheesecake Miniatures

Ingredients

• 8 ounces cream cheese, softened
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)
• 1/4 teaspoon salt
• 24 vanilla wafers
• 1 (21 ounce) can cherry pie filling
• 2 tablespoons almond flavor liqueur

Instructions

1. In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla extract, lemon juice and salt, beating until well combined.
2. Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer, flat side down, on bottom of each liner. Divide mixture into 24 portions, filling each cup 2/3 full with batter. Bake at 350 degrees F for 15 to 20 minutes or until filling is puffed and set. Filling will settle to original volume when cool.
3. Top with cherry pie filling flavored with liqueur; chill before serving.

Notes

This cheesecake must be kept refrigerated.