Mini Cheese Cakes - cooking recipe

Ingredients

24 vanilla wafers
2 (8 oz.) cream cheese
1 can Eagle Brand milk
3 eggs, separated
1/4 c. lemon juice
1/4 tsp. salt
1/2 c. sugar

Preparation

In large bowl, beat cream cheese until smooth, gradually adding Eagle milk and egg yolks and lemon juice.
Beat until smooth.
Combine egg whites to sugar and salt and add this to cream cheese mix; folding gently and then fill 24 muffin papers with one wafer each and top with cheese mix until 1/4-inch from the top.
Bake at 275\u00b0 for 20 minutes.
Top with fruit and serve.