Cherry Cheesecake Shooters

Through my whole life up until this point cheesecake was a great mystery to me. After a failed attempt at age 7 I have never tried to make this devilish desert again. Until now. If you get bucked, get back in the saddle. I tried this simplified version to start off, and let me tell you....hawt maam! Not only is it easy, but it is the most delectable product made from cream cheese I have ever tasted. I know you're crying. You're so happy to finally have a good cheesecake recipe. You feel like you deserve trophy wife of the year because your husband/boyfriend loves this as much as you do. If you happen to make this into a pie and you and your guy eat two pieces and you eat the rest after he leaves...do not fear. Make another pie and eat two pieces out of it and he'll never know. 

12 whole Graham Crackers (the 4-section Rectangles)

1 package 8 Ounce Cream Cheese

1 can Sweetened, Condensed Milk

1 can Cherry Pie Filling

¼ cups Slivered Almonds




Put the graham crackers into a zip lock bag and smash them with a rolling pin until they’re fine crumbs.

Spoon graham cracker crumbs into the bottom of mini wine glasses.

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a big helping over the crumbs in each of the glasses.

Top with a big spoonful of cherry pie filling.

To make into a pie, make the same recipe only put all the graham cracker crumbs into a pie plate and bake until slightly browned. Cool, and fill with cream cheese mixture. Top with pie filling and follow the above directions of repetition for the formula if you have an "accident."