mini lemon cheesecakes

sometimes a lady just needs cheesecake.

especially when it seems like it's been a long week.
on tuesday.

and all your favorite foods taste blah.

and you've got way too much on your mind.
and you just got a fresh batch of pimples to cover your chin.
and there is a slew of people coming in and out of your house, which always makes you want to cook and feed on repeat.

and all you want to do is lay on the couch and watch reruns of say yes to the dress.

oh and eat cheesecake.

 i may sampled a few of these meyer lemon thins.
i've never had a meyer lemon so i needed to know what all the fuss was about.
the fuss was deserved, very tart indeed.

but i still needed more lemony flavor for the actual cheesecake filling.
lemon sometimes is my chocolate.
yes, it can be that satisfying.
especially when enhanced by whipped cream cheese and buttery lemon cookies.
just a thought.

oh and just one at a time, really doesn't count.

and the five i had after dinner tonight?
yeah, those don't count either.
shhhhh.

Mini Lemon Cheesecakes

Ingredients:

1 sleeve lemon wafers, approximately 35

1/4 cup, plus 2 tbsp sugar

1 8 oz container cream cheese (softened), please use whipped

1/2 tsp vanilla

1 egg

juice of one lemon

Method:

-preheat oven to 350

-crush wafers in miniprep or the link till crumbs form

-line mini cupcake pan with mini cupcake wrappers

-fill each wrapper with approximately 1 tsp of cookie crumbs, flatten into wrapper

-mix cream cheese, egg, sugar, vanilla and lemon juice till fluffy

-add approximately 1 tbsp cheesecake filling to each cookie crumble wrapper

-bake for 15 minutes

-sprinkle each with reserved cookie crumbs

-let cool 15 minutes, then another 15 minutes in the fridge

-i like cold cheesecake