While your oven is pre-heating to 325*, place the muffin liners in your muffin tins. Add one nilla wafer to each liner.
Whip the cream cheese slowy adding the sugar, eggs, and lemon juice until nice and creamy. Using an incecream scoop, scoop batter into the muffin tins. I do 2 scoops in each muffin liner.
Bake in the oven for 15-17 minutes. Don’t brown them.
Remove from oven and allow to cool for 20-30 minutes. Transfer them to a plate or tupperware and refrigerate them for a few hours or overnight. Scoop a spoonful of your favorite pie filling on the top and enjoy!