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THE BEST formula ever for Mini Cheesecakes! Cheesecake loading up with graham wafer outside layer made in cupcake tins. My children implore me to make these over and over!
I can't start to reveal to you how flavorful these scaled down cheesecakes are, yet I will caution you – help yourself out and make a twofold bunch in light of the fact that these little folks will be gone in a matter of seconds!
Don't hesitate to leave the cherry pie filling off, I did this for the principal clump and they tasted incredible. I sincerely favor the pie filling on however, it gives it only somewhat additional to the cheesecakes.
Totally! Make them the night prior to your gathering or occasion and simply keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They'll taste shockingly better along these lines!
I don't suggest solidifying these small scale cheesecakes. Cream cheddar does not stop well, as a rule and in my very own involvement.
Ingredients :
for the crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter melted
for the cheesecakes:
- 16 oz cream cheese softened to room temperature
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 21 oz cherry pie filling
Instructions :
- Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
- In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
- Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.
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