Beat cream cheese, sugar, eggs, lemon juice and vanilla until light & fluffy.

Line tart (or muffin) tins with foil cups. Place one vanilla wafer in each cup.

Fill cups 2/3 full.

Bake at 375ºF for 18-20 minutes.

Cool. Can be frozen at this point.

To serve, decorate tops with jam, fresh fruit, cherry pie filling, lemon spread, etc.

Makes about 36 medium tarts.