I can still recite the 4-H pledge. “I pledge my head to clearer thinking, my heart to greater loyalty, my heart to larger service, and my health to better living, for my club, my community, my country, and my world.” Great words to live by! I might have to pin that on my quotation board in Pinterest.
As a 4th grader, I made the cheesecakes and topped them with canned blueberry pie filling. You can still do it that, as I have no problem with making things quick, easy and semi-homemade. For this post, I put a grown up slant on it using the tastes of summer. It’s just as easy as the canned pie filling if you buy your favorite lemon curd in a jar.
24 vanilla wafer cookies
2 - 8 oz. cream cheese
3/4 cup sugar
1 T lemon juice
1 tsp. vanilla
1 - 10.5 oz. jar Trader Joe's lemon curd
Prepare a mini muffin tin by placing a vanilla wafer in each cup. Cream together cream cheese, sugar, eggs, lemon juice, and vanilla. Beat until light and fluffy. Fill each tin 2/3 full with the cream cheese mixture. Bake at 375 degrees for 15 minutes or until set. When cooled top each cheesecake with lemon curd and garnish with fresh raspberries. Refrigerate.
Recipe by Gale