I was looking for something non-chocolate to bring along with my Death by Chocolate Trifle to a recent family gathering. I wanted to make something bite-sized, and remembered that I had starred these cheesecakes in Ally’s blog a couple months ago.The graham cracker crust didn’t hold up as well in my mini-muffin pan as I hoped it would, but the cheesecakes were delicious. I topped these with cherry pie filling, but really anything would be good. Original recipe is from Pinch My Salt.
Mini Cherry Cheesecakes
- 1 eight oz. package cream cheese, softened
- 1 egg
- 1 t. vanilla
- 1/4 C. sugar
- 1 C. graham cracker crumbs
- 2 T. brown sugar
- 1/3 stick melted butter
- Topping: Canned cherry pie filling
Preheat oven to 375 degrees.
In a medium bowl, mix graham cracker crumbs, sugar and butter with a fork until well combined. Divide crumb mixture evenly between the 12 cups of your mini-cheesecake pan (or mini-muffin pan, about 1 tablespoon per cup). Using your fingers (if you don’t have long nails!) press crumbs firmly onto the bottom and partially up the sides of each cup; set aside.
Using an electric mixer, blend softened cream cheese, egg, vanilla and sugar together in a medium bowl. Spoon cream cheese mixture into each cup (they will only be half filled, or if using mini-muffin pan they will be full, about 1 tablespoon of filling).
Bake for 14 minutes in a preheated 375 degree oven.Remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool completely.
Top with cherries and refrigerate until ready to serve.