Mini Cherry Cream Cheese Pies in 25 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper or foil liners.
2. In a small bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter until the texture resembles wet sand.
3. Press 1.5 tablespoons of the crust mixture firmly into the bottom of each liner using a small glass or spoon.
4. Bake the crusts for 5 minutes until the edges are deep mahogany brown. Remove from the oven and let cool completely.
5. In a large mixing bowl, beat the softened cream cheese at medium speed using a handheld or stand mixer until smooth and light.
6. Slowly drizzle in the sweetened condensed milk, lemon juice, and vanilla extract while continuing to beat the mixture until fully emulsified and thickened.
7. Spoon the cream cheese filling evenly into the cooled crusts, then top each pie with approximately 25g of cherry pie filling.
8. Refrigerate the mini pies for at least 2 hours to allow the acid from the lemon juice to set the dairy proteins into a firm mousse.