Mini Cherry Cheesecake Tarts

Mini Cherry Cheesecake Tarts

Well, this past Sunday my roommate and I spontaneously bought tickets to Washington, D.C. to see the cherry blossoms during their peak dates. It had been a dream of mine to go see them for the last three years and I finally did it. It was divine. So in inspiration of the beautiful cherry blossoms, I decided to make these little, fluffy cherry cheesecake tarts. Not only are they just about the easiest things to make, but they are just the perfect combination of sweet and gooey balanced with the buttery graham cracker crust. I could easily eat about 5 or 6 of these things. No shame. 

Featuring: roommate's shirt. 

Mini Cherry Cheesecake Bites
Makes about 18 regular sized cheesecakes or 36 minis  

Ingredients: 

For crust:

1 cup graham cracker crumbs
1/2 tsp sugar
1/2 cup butter melted

For the filling: 
12 oz. cream cheese
2 eggs
1/4 cup sugar
1/4 tsp vanilla
1 can cherry pie filling

Misc.
paper or tin cupcake cups

Instructions:

1. Preheat oven to 375° F. 
2. Mix cracker crumbs and sugar. Stir in melted butter. Put 1 tbsp mixture into each paper cupcake cup. Flatten crumbs with thumb. Place in muffin tins. 
3. Have cream cheese at room temperature; beat to soften. Beat in eggs one at a time, beating well after each. Beat in sugar and vanilla. 
4. Fill cups half full of cream cheese mixture. (They will rise a bit so make sure that they are filled no more than half.)
5. Bake for 8 to 10 minutes or until the tops feel velvety smooth and aren't wet. 
6. Cool in muffin tins. When cool, put about 1 tbsp cherry pie filling on top of each. Tastes best cold. Enjoy!