Mini Cherry Cheesecakes || Easy Mini Cheesecakes Recipe - RKC

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Mini Cherry Cheesecakes || Easy Mini Cheesecakes Recipe - RKC
#MiniCheesecakes #Cheesecakes #HomeBaking #Dessert
#BiteSizeDessert
Mini Cherry Cheesecakes are the perfect bite-size dessert for any special occasions.

For detailed recipe and video please check the link

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Ingredients
For the Crust
* 1 1/2 cups graham cracker crumbs
* 6 Tbsp unsalted butter, melted
* * 1/2 tsp cinnamon powder

NB: With this crust you can make
24 mini cheesecake. For 12 mini cheesecake take the half measurements.

For the Mini Cheesecakes
* 8 oz cream cheese from two 8oz packages, softened
* 1 large eggs, room temperature
* 1/4 cup sugar
* * 1 tsp vanilla

For Topping
* 1 cup cherry pie filling

Instructions
1. Preheat Oven to 325˚F. Line a 12 count muffin tin with cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
2. Divide crumbs between 12 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using the back of the measuring cups or your fingers.
3. In a large mixing bowl, beat 8 oz softened cream cheese first then add and 1 egg with on high speed for 3-5 minutes, until blended and smooth, scraping down bowl as needed. Add sugar and vanilla and mix on low speed until blended.
4. Divide cheesecake mix evenly between cupcake liners - about 3/4 full and bake at 325˚F for 25 minutes or until center of cheesecakes are set.
5. Set aside to cool. Top with cherry pie filling and chill for one hour or until ready to serve.