Mini Cherry Cheesecakes

INGREDIENTS:

• 2 cups of Frozen Cherries

• 1 3/4 cup Sugar

• 2 tsp Cornstarch

• 1 cup Red Wine

• 1 1/4 cups Graham Cracker Crumbs (about 2 sleeves of graham crackers)

• 6 tbsp of Butter (melted) 

• 1/3 c Sugar

• 16 oz Cream Cheese (softened)- two 8 oz packages

• 2 tsp Vanilla Extract

• 1 cup of Heavy Cream (cold)

INSTRUCTIONS:

I suggest making this the day before you need them so it has time to refrigerate!

First, add your frozen cherries, 3/4 cup of sugar, corn starch and wine into a saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for at least 30 minutes. 

In the meantime, crush the graham crackers. I like to do this in a plastic bag to keep it clean! Then stir the melted butter together with graham cracker crumbs and add about 1/3 of sugar. Stir very well.

Next, press the graham cracker mix into your the bottom of the jars and refrigerate.

In a large bowl, mix your room temperature cream cheese and 1/2 cup sugar together until it is smooth and there are no lumps. Then stir in the vanilla. With the mixer on, add the heavy cream in several increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Don’t over-beat it! The goal is for it to be stiff and creamy. 

Put your graham cracker crust on the bottom of your prepped jars, then pour the cheesecake and top with cherries! Cover with plastic wrap and refrigerate for at least 2 hours.