This was always my daughter’s favorite dessert and while she was still in grammar school she enthusiastically took over the making of these. The original recipe called for 1 cup of sugar but I scaled it down to ¾ cup because that’s just right. This really is a great recipe. It’s simple to prepare and makes a beautiful presentation. Oh, and it tastes good too.
Preheat oven to 350 F. Line muffin tins (18 total) with two paper baking cups each.
Mix graham cracker crumbs and melted margarine until blended then press one heaping tablespoon over bottom and up sides of each muffin tin using the back of a spoon.
Beat remaining ingredients (except cherry topping) until smooth. Spoon one heaping tablespoon of cream cheese mixture into each crumb shell. Bake 15-20 minutes until filling is set. Cool in pan on baking rack 10 minutes then remove from pan and cool completely on rack (about ½ hour).
Refrigerate for two hours. Top each with cherry pie filling just before serving.
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I made these Saturday night for game night with friends and everyone loved them. I did not use paper cup liners b/c I didn’t have any but they turned out great. I had trouble with the crust not holding together so next time I’ll add a little more butter to the graham crackers. I can’t wait to make them again.
Prep: Cook:
Serves: 12 Level: Intermediate
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Serves: 16 Level: Easy
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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Twinks on 9.9.2010
These are fun! When I make them I use a vanilla wafer in the bottom of the muffin tin instead of making graham cracker crust…it’s the lazy way!