These mini cheesecakes are every bit as delicious as they are adorable. Topped with a sweet fruit filling, these bite-size pies guaranteed to be a hit.
Preheat oven to 400 F and place 12 cupcake liners in muffin tin.
Mix graham cracker crumbs, melted butter, and sugar together to make graham cracker crust and spoon approximately 1 tbsp into each cupcake liner.
In a separate bowl, combine ingredients for cheesecake filling. Whisk until smooth consistency reached and then distribute evenly onto each crust.
Bake for 15-20 minutes, until middle is set. Let cool at least 20 minutes and then top with cherry pie filling and blueberries. Remove from cupcake liners and serve.
Recipe Notes
For a firmer set, place mini cheesecakes in refrigerator for 30 minutes-1 hour prior to serving.