Mini Apricot Cheesecakes

Customer Rating: 3.5

1 Ratings 1 Comment

Yield: 2 dozen

Ingredients

24 vanilla wafers

2 pkgs. (8 oz. each) cream cheese, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup apricot preserves

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Directions:

Place wafers, flat side down in paper lined muffin cups; set aside.

In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet.

Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.

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