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A mini cheesecake recipe using graham cracker crumbs, cream cheese, and cherry pie filling.

Prep Time    : 15 mins
Cook Time   : 15 mins
Total Time    : 30 mins

Servings      : 12


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


1.   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.
2.  In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
3.  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.

Calories: 292kcal, Fat: 17g, Saturated fat: 9g, Cholesterol: 76mg, Sodium: 212mg, Potassium: 126mg, Carbohydrates: 31g, Sugar: 13g, Protein: 3g, Vitamin A: 14.8%, Vitamin C: 2.2%, Calcium: 5.3%, Iron: 3.8%

Recipe from mostlyhomemademom.com

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