I love these little bites because they are great for kids and adults. They also happen to be my go-to convenience treat for parties, and are super patriotic for this holiday weekend. Something a little less sweet and perfect for passing around, navigating through a crowd, and eating one handed, leaving your other hand free for a cocktail.
1 cup graham cracker crumbs
4 tablespoons (½ stick/¼ cup) unsalted butter, melted
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
Pinch of kosher salt
1 (20-ounce) can cherry pie filling
Line a mini cupcake tin with paper liners.
Mix the graham cracker crumbs and melted butter together. Press into the bottom of the lined cups with a spoon. Refrigerate for 1 hour.
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese until light and fluffy. Gradually add the sweetened condensed milk and beat until well combined. Stir in the lemon juice, vanilla, and salt.
Pour the mixture into the prepared crusts and chill the cheesecakes for 3 hours.
Top with the cherry pie filling and a cherry. Serve immediately.