Bite Size Cheesecakes

1. 1

   Blend the first 4 ingredients until smooth.

2. 2

   Spray mini muffin pans with non-stick spray.

3. 3

   Sprinkle 1/4 to 1/2 teaspoon of graham cracker crumbs in each mini muffin cup.

4. 4

   Shake mini muffin pan back and forth until crumbs are even.

5. 5

   Fill cups with mixture. Bake at 325u00b0 for 20 minutes or until golden brown around the edges of each mini cheesecake.

6. 6

   Cool for three to five minutes, then run a very small knife around the edges and then use a cookie sheet to flip the cheesecakes.

7. 7

   After completely cooled, top with sour cream and cherry pie filling.

8. 8

   You can freeze ahead of time in an airtight container without the topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.