Best Ever Mini Cheesecakes
Monday, November 18, 2019
Edit
Feel free to leave the cherry pie filling off, I did this for the first batch and they tasted great. I honestly prefer the pie filling on though, it gives it just a little bit extra to the cheesecakes.
For this recipe, be sure to use a REGULAR 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.
Absolutely! Make them the night before your party or event and just keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They’ll taste even better this way!
for the crust:
1 cup graham cracker crumbs
2 tbsp sugar
3 tbsp butter melted
for the cheesecakes:
16 oz cream cheese softened to room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
21 oz cherry pie filling
Instructions
1. Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
2. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
3. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.
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