While grocery shopping this week, my daughter grabbed a can of cherry pie filling and asked if I could make something using it. After doing sone research online, I found a mini cheesecake recipe that looked perfect over at Chef Savvy. I decided to make these cute little mini cheesecakes for this week’s school lunch treat and top them with the cherry pie filling. Needless to say, my kids both loved these mini cherry cheesecakes! My husband and I each tried one and thought they were amazing too. I especially loved the graham cracker crust – it was so tasty! The cheesecake was creamy and tangy without being overly sweet which I really liked, too. My kids were excited to see what I made with the cherry pie filling and they are really enjoying their lunchbox treats this week.
Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl. Mix well with until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.
Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrap the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill. Spoon some cherry pie filling on top right before serving. Enjoy.