½cupcherry pie filling or fruit preserves of choice
Instructions
Graham Cracker Crust
Use cooking spray to grease each cheesecake cup.
Break up graham crackers into the bowl of a food processor. Pulse several times to break up. Then run the processor until the crackers are fine crumbs. Transfer crumbs to a medium bowl.
Add the melted butter to the cracker crumbs and thoroughly combine.
Divide the mixture among the cheesecake cups, about 2 tablespoons each. Add any remaining crumbs evenly among the cups. Press down the crumbs/butter mixture with the tart taper.
Freeze the cheesecake crust while preparing the filiing.
Cheesecake Filling
Preheat the oven to 375˚F.
In an electric mixer with the paddle attachment, beat the softened cream cheese and sugar on medium-high for 3 minutes. Add the egg and beat to combine. Stir in the vanilla extract.
Using an ice-cream scoop, divide the mixture evenly among the chilled cheesecake cups.
Bake in the preheated oven for about 20 minutes.
Remove the pan from the oven and cool on the counter for 20 minutes. The cheesecakes may sink a bit in the middle. Place in the refrigerator until ready to serve, preferrably for at least 2 hours.
To remove cheesecakes from cups, run a small metal spatula around the edge of the cup. Using a wooden spoon or your fingers, push up the bottom of the removable cup bottom. Remove the disc from the bottom of the cheesecake with a paring or butter knife. Place the tartlets on a parchment-lined sheet pan as you remove them from the cheesecake pan.
Using a small spoon, place about ½ teaspoon of cherries or chosen preserves on top of each cheesecake. Either serve or place in the refrigerator, covered, until ready to serve.
Notes
NOTE: All cheesecake ingredients should be at room temperature to ensure a smooth filling.