add to shopping list Ingredients

1 1/4 cup crushed Graham Crackers
1/4 cup Sugar
4 tbsp butter, melted
2 8 oz. pk cream cheese, softened
2 large eggs
2 tbsp fresh lemon juice
21 oz. can cherry pie filling

Preparation

~A Day Ahead~

Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. In a small bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Place 2
tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and sugar and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes
for 17 - 19 minutes or until they crack. Cool the cheesecakes in the muffin pan for 5 minutes, then remove them to a wire rack. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.

~Before Serving~

Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep refrigerated.

Makes 18 mini cheesecakes.

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Reviews

8/17/09

kristiannm says:

I was looking for a mini cheesecake recipe and I am thrilled that I found this one. So quick and soooooo yummy. This is a keeper. Thanks for posting it here.

10/21/09

beejay72 says:

I cant wait to try it although baking is not my forte.

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