I LOVE cheesecake, but it’s not always the easiest thing to make. That’s why I like making these little cuties. They’re easy to make, they melt in your mouth, and their size helps with portion control. I make them a day ahead so the cheesecake sets up nicely in the refrigerator and the middle sinks a bit, making a nice little dent to fill with cherry, strawberry, or blueberry pie filling the next day. If you’re looking for a dessert for the holidays, or a Baby or Wedding Shower, keep these in mind! They’re really good!
- 1¼ cups graham crackers, crushed
- ¼ cup sugar
- 4 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- ½ cup sugar
- 1 (21 oz.) can cherry, strawberry, or blueberry pie filling
A Day Ahead
1. Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and ½ sugar, and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.
Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep covered and refrigerated.
Makes 18 mini cheesecakes