We're keeping cool this summer with these delicious little cheesecake bites. A crunchy Riceworks and graham cracker crust makes for the the perfect foundation!
- 1 cup graham cracker crumbs
- 1/2 cup cup melted butter
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1- 1/4 cup cold milk
- 3.4 oz instant vanilla pudding mix
- 1 can cherry pie filling
- 1/2 cup crushed Sea Salt riceworks
Preheat oven to 350 degrees Fahrenheit.
Combine the graham cracker crumbs, Riceworks, melted butter and sugar in a bowl. Divide the mixture into each muffin cup and press down to form crust. Bake for 5 minutes, remove from oven and let cool completely in muffin tin.
Beat the cream cheese until light and fluffy, add the pudding mix and slowly beat in the milk until fully combined. Divide among muffin cups. Refrigerate for 10 minutes.
Top each mini cheesecake with a tablespoon of cherry pie filling. Keep refrigerated until ready to serve.