THE BEST recipe ever for Mini Cheesecakes! Cheesecake filling with graham cracker crust made in cupcake tins. My kids beg me to make these again and again!
Feel free to leave the cherry pie filling off, I did this for the first batch and they tasted great. I honestly prefer the pie filling on though, it gives it just a little bit extra to the cheesecakes.
What kind of cupcake pan to use:
For this recipe, be sure to use a REGULAR 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.
Can these be made ahead of time?
Absolutely! Make them the night before your party or event and just keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They’ll taste even better this way!
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