Ingredients

The following ingredients have 4 Servings
  • 6 chocolate graham crackers (about 1 sleeve of a standard box)
  • 1 Tablespoon sugar
  • 2 Tablespoons butter (melted)
  • 1/2 cup heavy whipping cream
  • 8 oz cream cheese (softened)
  • 1/4 cup sugar
  • 2 Tablespoons sour cream
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 8 oz cherry pie filling (purchase a 21 oz can, you will not need all of it, only about 8 oz/ 2-3 cherries per cheesecake )

Instruction

  • In a food processor, pulse the graham crackers into a fine crumb. Add in the sugar. While on low speed, drizzle in the melted butter.
  • Spray the mini cheesecake pan with non-stick cooking spray. Spoon the graham cracker mix into the cups evenly, about 1-1/2 Tablespoon, and pack down with the back of the spoon. Bake at 350F for 5 minutes and allow to cool for an additional 10 minutes before filling.
  • In a medium bowl using a hand mixer, beat the cream cheese for 1 minute. Add the sugar, sour cream, lemon juice, and vanilla extract to the bowl and use a hand mixer to combine.
  • In a separate bowl beat the heavy whipping cream on high speed until whipped cream forms. About 2-3 minutes. Fold into the bowl with the cream cheese mixture.
  • Top the cooled crusts with filling, about 2-3 Tablespoons each. Cool in the refrigerator for 4 hours. Top with 1 Tablespoon of cherry filling before serving.