Best Ever Mini Cheesecakes #dessert #Cheesecakes

THE BEST formula ever for Mini Cheesecakes! Cheesecake loading up with graham saltine outside made in cupcake tins. My children implore me to make these over and over!

I can't start to disclose to you how heavenly these smaller than normal cheesecakes are, yet I will caution you – help yourself out and make a twofold bunch on the grounds that these little folks will be gone in the blink of an eye!

Don't hesitate to leave the cherry pie filling off, I did this for the main clump and they tasted extraordinary. I sincerely incline toward the pie filling on however, it gives it only somewhat additional to the cheesecakes.

Also try our recipe : 15 Minutes Churro Sticks # sticks #cake

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 :

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.

Source : bit.ly/2RCoSkd

Read more our recipe : VEGAN HUMMINGBIRD BREAD #vegan #cake