Best Ever Mini Cheesecakes

Cheesecake filling with graham cracker crust made in cupcake tins. This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd! These delicious mini cheesecakes bake up in no time and are almost too easy to make! 

Mini Cheesecakes


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.

Comments

Post a Comment

Popular posts from this blog

Roasted Sweet Potato + Cauliflower Tacos

Image
DESCRIPTION An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew cream. these roasted sweet potatoes + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco Tuesday! INGREDIENTS 1 small head cauliflower, cut into bite-sized florets 1 large sweet potato, diced into ½-inch cubes 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon Kosher salt 1 lime, juiced 1 14-ounce can black beans, drained & rinsed Chipotle lime cashew crema: ¼ cup roasted unsalted cashews 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 clove garlic ½ teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon Kosher salt ½ cup of water 1 lime,...
Read more

BBQ CHICKEN TOSTADAS

Image
BBQ Chicken Tostadas are a simple meal the family will love, especially on busy nights. Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker for a meal the family will love that comes together in minutes. This easy BBQ chicken tostada recipe is one of the best quick and easy dinner recipes for busy nights. Also, since you use corn tortillas, these barbecue chicken tostadas are also gluten free. BBQ Chicken Tostadas Recipe Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Ingredients 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy 3 cups cooked and shredded chicken 1 1/2 cups of your favorite barbecue sauce, divided 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend) 3 green onions, very ...
Read more

Delicious Southern Banana Pudding

Image
Ingredients 4 cups milk 1 1/3 cup sugar 6 Tbs cornstarch 1/2 tsp salt 2 eggs 2 egg yolks 4 Tbs butter 4 tsp vanilla extract 4 large bananas sliced 1 container whipped topping or homemade 1 large box vanilla wafers reserve 1/2 cup crushed wafers for topping Instructions In sauce pan mix together your milk, sugar, cornstarch, salt, egg and egg yolk. Heat on medium whisking almost continuously until bubbly and thick. Remove from heat and stir in your butter and vanilla until butter is melted. Cover with Saran Wrap pressing the wrap onto top of pudding to prevent film from forming and place in refrigerator and let cool to room temp. Once cooled in a 9"x13" baking dish layer 1/2 box of vanilla wafers and then layer with 1 1/2 of your bananas. Spoon 1/2 of your pudding mixture over the top then continue layers one more time. Finish your layers with sliced bananas then top with whipped topping and crushed vanilla wafers. Place in fridge at least 2-3 hours before serving. This articl...
Read more