Mini Cherry Cheesecakes
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Make the Crust: In a small bowl, mix the graham cracker crumbs, 3 tbsp of sugar, and melted butter until well combined. Place about 1 tablespoon of this mixture into each cupcake liner, pressing it down firmly to form the crust.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract, mixing until creamy.
- Beat in the eggs one at a time until well blended.
- Fill the Cups: Spoon the cream cheese mixture over the crust in each cupcake liner, filling them about 3/4 full.
- Bake: Bake for 18-20 minutes or until the centers are set and the edges start to puff slightly. They should not be brown. Remove from the oven and allow them to cool to room temperature.
- Top with Cherries: Once cooled, spoon a dollop of cherry pie filling on top of each mini cheesecake.
- Chill: Refrigerate for at least 2 hours or until fully set.
Tips:
- You can use other pie fillings like blueberry or strawberry for a variety.
- Serve these mini cheesecakes chilled for the best texture and taste!
Enjoy your delightful mini cherry cheesecakes!