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| Ana Flor chose these mini pie plates. |
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| Graham cracker crumb-butter mixture thankfully stuck well at the bottom of the plates. I was afraid it wouldn't stay in place. |
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| Final product |
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| We also had a can of blueberry pie topping. The cheesecake filling will work perfectly with any topping that you want to use. |
The recipe we used is from the free recipe at the back of the cream cheese box. We've just made some minor changes and substitutions. Like instead of using Magnolia All Purpose Cream, we used Nestle Cream instead. Since we've already tried making this using the original recipe, we discovered that using Nestle Cream instead of all-purpose cream made it more delectable. When we used the all-purpose cream before, it made the filling a little fluffy so you taste more of the cream than the cream cheese. By using Nestle Cream, it brought out the flavor of the cream cheese.
The original recipe also has lemon rind. We didn't include this. But if you want to, you can add 1 tsp lemon rind.
Here's our tweaked recipe:
Ingredients -
Crust: 1 1/4 cups Graham cracker crumbs (we used MY San Graham Cracker Crumbs)
1 tsp cinnamon
1/3 cup melted butter
2 tbsps sugar
Filling: 1 pkg Magnolia Cream Cheese, softened
1/4 cup sugar
1 tbsp unflavored gelatin dissolved in
3 tbsps fresh milk (we used evaporated milk instead)
1 can Nestle Cream (the original recipe called for Magnolia All Purpose Cream), chilled
1 can Cherry Pie Filling
To make the crust, mix crumbs with cinnamon, sugar and melted butter. Press on 12-14 pieces mini pie plates.
For the filling, beat cream cheese and sugar until light and well-blended. Meanwhile, dissolve the unflavored gelatin in milk over low heat and add to cream cheese mixture while still hot. Continue beating to blend well. In a separate bowl, whip cream until stiff and fold into the cream cheese mixture. Pour onto crumb-lined pan. Top with the cherry pie filling. Chill for 4-6 hours.
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