A delightful recipe for mini cheesecakes that makes 48 servings, perfect for parties or for freezing for later indulgence. With a graham cracker crust and a creamy filling, they are easy to prepare and go fast!
1: Preheat oven to 375°F.
2: Line midget muffin pans with paper liners.
3: For crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly.
4: Take a heaping teaspoon of the graham cracker mixture and press it on the bottom and up the sides of each muffin opening.
5: Refrigerate while making the filling to set.
6: For filling: Combine cream cheese, 1/2 cup granulated sugar, eggs, and vanilla with an electric mixer and beat until smooth.
7: Fill each mini cheesecake crust with filling to about 3/4 of the way full.
8: Bake in preheated 375°F oven for about 7 minutes.
9: Refrigerate several hours or overnight.
10: When ready to serve, place a dollop of cherry pie filling on each mini cheesecake.
