Preheat the oven to 375. Soften cream cheese in microwave for 30 seconds 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 until combined.
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.
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! Before you top them, chill in the fridge for at least 4-6 hours. Then top and serve. I used a strawberry glaze and then put strawberries on top.
YUM.. now take a bite! 🙂
These are REALLY yummy! Oh and we did top them with whip cream as well… mmmm!
I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!