Cherry Cheesecake Bites
Southern Plate
Southern Plate
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  • 2 - 8 ounce packages cream cheese, at room temp 1 - 12 ounce can sweetened condensed milk 2 box graham cracker crumbs (13-14 ounces each)* 1- 21 ounce can cherry pie filling, get some name brand stuff so you have more cherries than gel mess 1 teaspoon vanilla 1 tablespoon bottled lemon juice, optional Instructions Place condensed milk, cream cheese, lemon juice (if using), and vanilla in a mixing bowl and beat with electric mixer until smooth and well blended. Dump the entire box of graham crumbs on top of dough. Mix again until it is the consistency of cookie dough, scraping down sides if needed. Dump entire contents of cherry pie filling into dough and mix gently with an electric mixer until just blended. Don’t overmix because it will break up all of the cherries to the point that they disappear into the dough. Cover dough and place in the refrigerator for at least an hour, or until well chilled. Roll into one inch balls and roll those in the additional graham crumbs. Once all the cheesecake bites are made, store, covered, in an airtight container in the fridge until ready to serve. Notes * You can get by with one box but I recommend two so you have enough to roll them in should your dough need additional crumbs to be made stiffer. If you decide to double this recipe, you'll only need three boxes. 3.4.3177



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