Cheesecake Tarts for Ali

Makes 12 mini cheesecakes, using vanilla wafers as the crust.

Preheat oven to 375.

With an electric mixer, mix:
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar

Once smooth, add these:
2 TB flour
1/4 tsp baking powder

Then add these:
1 Tbs fresh lemon juice
2 eggs
1 1/2 tsp vanilla

Fill a muffin pan with foil cupcake liners and place one of the vanilla wafers at the bottom of each one. Divide batter between the 12 of them, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. 

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, it's normal for them to sink down in the center. Refrigerate until chilled.

Optional toppings:
berries and whipped cream
chocolate and caramel sauces
pie filling
chocolate chips

Overnight Oatmeals

Blueberry Maple (4 servings)
1 cup uncooked old fashioned rolled oats
1 1/3 cup milk or almond milk
1 cup Greek yogurt (I used Mountain High plain--not Greek--instead)
2 TB dried chia seeds
3 TB maple syrup (or less to taste)
1 cup blueberries
Let soak overnight and eat cold or warm (I like warm)