Easy-Peasy mini cheesecakes

These little beauties are so, so easy to make, and so, so easy to devour. I’m not sure that’s a good thing, but for today, let’s just say that it is. 😀  It’s been a warm summer and we needed something cool to eat.  Something..graham cracker-y, and cheescake-y topped with a little bit of fruit. BINGO!! Mini cheesecakes entered our life. We’re so glad to have them come and stay. 😉

The Ingredients:

  • 2 cups crushed graham cracker
  • 8 TBL margarine-melted
  •  8 TBL sugar
  • 2 (8 ounce) packages cream cheese
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • strawberries or any other fruit to top cheesecake with
The How-To: 
For the crust:
  1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
  2. Crush the graham crackers until a fine crumb. 
  3. Melt the butter. When melted, mix in 8 TBL. of sugar until well mixed.
  4. Combine the crumbs with the butter mixture.
  5. Press into the lined muffin tins.
  6. Bake for 10 minutes, watching it closely to make sure it doesn’t burn. 

While the crust is cooking, make the cheesecake:

*In a mixing bowl, beat cream cheese, sugar, vanilla, and lemon juice until light and fluffy. 
* When the crust has cooled completely, fill each miniature muffin liner with the cheesecake mixture, almost to the top.
* Top with a teaspoonful of cherry pie filling.
*Eat immediately or store in the fridge until ready to eat. 

(Just a side note: the crust might get a little soft the longer you wait to eat it. I suggest eating it ASAP. You’ll thank me later. :D)

 
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