Mini Cherry Cheesecakes

This sweet treat is especially made for mother's and father's day!

Recipe:

Ingredients

• 4 eggs, room temperature
• 1/2 - 3/4 teaspoon pure vanilla extract
• 10 ounces Dannon Oikos Vanilla Greek Yogurt
• Cherry pie filling

For the Graham Cracker Crust

• 
  
• 1 1/2 cups crushed graham crackers
• 1 cup white sugar
• 1 stick butter, melted

Instructions

For the Graham Cracker Crust
1. In a large bowl combine sugar and crushed graham crackers. Add in melted butter and stir to coat graham cracker mixture. Lightly spray inside of mini springform pans with cooking spray. Divide out about 1/4 cup of mixture per pan. Press mixture on bottom and slightly up sides of pans. Set aside
For the Cheesecake
2. Preheat oven to 325 degrees F. In the bowl of stand mixture using the beater bar, mix cream cheese on medium-low speed until light and fluffy. Add sugar and continue to cream mixture. Fold in eggs one at a time. Add vanilla and continue to stir.
3. In a small bowl, whisk Greek yogurt until light and fluffy. Gently fold in yogurt into cream cheese mixture and stir to combine.
4. Pour cheesecake mixture into prepared pans until slightly above crust.
5. Place pans in a shallow roaster. Pour about 1/4 cup warm water in bottom of pan. Place roaster in oven and cook about 20-30 minutes. Test cheesecakes by jiggling the pan. If the center is set and jiggles evenly across the pan, they are done. If not, let cook a little longer checking every few minutes or let cook with the oven door open.
6. Remove from oven. Run a small rubber spatula along the inside of the pan. DO NOT release pan. Let cool on the counter.
7. Place pans in the refrigerator and let chill for at least 6 hours or overnight. The longer the cheesecake chills, the better it will release from the pan. When ready to serve, release pans and gently lift from the bottom of the pan.
8. Top with cherry pie filling and serve cold.