Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream

Topping:

• 1 can cherry pie filling

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Spoon about 1 tablespoon of the crumb mixture into each muffin liner and press down to form the crust.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream until just combined.
4. Fill the Cups: Spoon the cream cheese mixture over the crust in each muffin liner, filling each one nearly to the top.
5. Bake: Bake in the preheated oven for about 20-25 minutes, or until the centers are set and slightly jiggly. Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Chill: Refrigerate the cheesecakes for at least 2 hours or until fully chilled and set.
7. Add the Topping: Once chilled, spoon a small amount of cherry pie filling onto the top of each mini cheesecake.
8. Serve: Serve immediately or keep refrigerated until ready to serve.

Enjoy your homemade mini cherry cheesecakes!

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