Are you in the mood for cheesecake? I always am. The nice part about this version is that you can be sinking your teeth into these luscious treasures in an hour without having to even turn on your oven.
Not much more needs to be said about these beauties-they speak for themselves. They’re super simple to whip up and taste absolutely divine. Treat yourself to this cool and creamy, oh-so-dreamy dessert on a hot summer day. You won’t be sorry.
Makes approximately 24 (muffin-size) mini cheesecakes
Also makes one 9×13″ cake pan size
1 1/2 c. crushed graham cracker crumbs
1/4 c. sugar
1/2 c. butter
1 – 8 oz. package cream cheese
1/2 c. sugar
1/2 c. milk
1 t. vanilla
1 t. lemon juice
1- 8 oz. cool whip
1 can (21 oz.) cherry pie filling, or fruit topping of your choice
Instructions: Line 24 muffin tin cups with paper liners. Stir together crushed graham cracker crumbs, sugar and butter. In the bowl of an electric mixer, beat cream cheese, sugar, milk, vanilla, and lemon juice until smooth. Fold in cool whip. Press about 1 T. graham cracker mixture onto the bottom of each muffin liner. Top each with filling until almost full. Refrigerate at least 1 hour, or until filling sets. Place a spoonful of topping on each, then serve.