6chocolate graham crackersabout 1 sleeve of a standard box
1/2cupheavy whipping cream
8ozcherry pie fillingpurchase a 21 oz can, you will not need all of it, only about 8 oz/ 2-3 cherries per cheesecake
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.
These mini cheesecakes will last up to 5 days kept in an air-tight container in the refrigerator. You may also freeze them for up to 3 months. Reserve any toppings until you are ready to serve.
Other topping ideas include pie fillings such as strawberry, apple, cherry, blueberry, blackberry, and raspberry. You can also opt for a chocolate ganache or a drizzle of caramel with nuts. A dollop of whipped cream is always a safe option for keeping it simple.