Description
Delightful mini cheesecakes topped with luscious cherry pie filling, perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Cherry pie filling (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl until well mixed.
- Press the mixture into the bottom of mini cupcake liners set in a muffin tin.
- Beat the softened cream cheese in another bowl until smooth.
- Add in the 1/2 cup sugar and vanilla extract, mixing until fully combined.
- Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Pour the cheesecake mixture over the crust in each muffin tin.
- Bake for 20-25 minutes, or until the cheesecakes are set and no longer jiggly.
- Cool the cheesecakes completely before topping with cherry pie filling.
- Chill in the refrigerator before serving for best flavor and texture.
Notes
Serve with fresh cherries or mint leaves for decoration. Pairs well with coffee or tea.