Sometimes I find recipes in very strange ways. I am a firm believer that you never know that if the back of that pasta box or the inside of the butter tub might have something worth trying, or at least worth taking inspiration from. Well this recipe probably came from the strangest place possible, a My Little Pony coloring book. No joke! Almost two years ago now I was volunteering at a hospital working on the pediatric floor and I used to photocopy coloring book pages for the children to color on. While flipping though the My Little Pony coloring book I stumbled upon this recipe, read it, and decided it was worth saving, It is still scribbled on a cut up sheet of fax paper I stole to write it down on. I really need to get a fancy smancy recipe box with cards, but that is another story.
I tried this recipe out then and made them for my husband (then boyfriend) as a fun dessert and he loves them. They are the perfect serving size of a delicious cheesecake-like dessert.
What You Need:
2 8oz. packages of cream cheese
1/2 cup + 2 Tbs. white sugar
1tsp. lemon juice
1 1/8 cups graham cracker crumbs
1 pinch cinnamon
1/4 cup butter
1 21oz. can cherry pie filling
Preheat oven to 350 degrees. Line muffin tins. For these I actually like the foil liners as they really help when you eat the cream tart out of them. I am sure regular ones work okay though. But you have to line!
To Make Filling: Cream with an electric mixer the cream cheese and 1/2 cup sugar. Slowly add in eggs, vanilla, and lemon juice and mix well.
To Make Crust: Combine crumbs, 2 Tbs. sugar and cinnamon in a bowl. Cut in butter until crust forms small crumbs. I usually use my hands.
Put on spoonful of crust into each cup then add layer of filling. Bake for about 25-30 minutes so that custard is firm but springy to touch. It usually puffs up and then drops down some as it cools. Spoon cherry fulling over the top and then chill.