Place wafers flat side down in cupcake liners that have been placed in a cupcake pan.

Beat cream cheese and sugar until smooth.

Add remaining ingredients, beat well. Fill muffin cups ¾ full.

Place pan on a cookie sheet then bake at 375 for 17-20 minutes or until set.

Cool 20 minutes then refrigerate. Top with your favorite pie filling or fresh fruit. Enjoy!