Ingredients
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1 cup graham cracker crumbs
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2 tbsp butter, melted
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1/4 tsp ground cinnamon
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6 (6 - 8 oz) jars
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6 oz cream cheese, softened
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1/4 cup sugar
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2 tsp lemon juice
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1 tsp vanilla extract
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1/2 cup heavy cream, cold
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1/2 (21 oz) can cherry pie filling and topping
Steps
1
In a small bowl, mix together the graham cracker crumbs, butter, and cinnamon until well combined. Divide mixture evenly among the jars.
2
In a large bowl, combine the cream cheese, sugar, lemon juice, and vanilla. Beat with hand mixer until smooth and fluffy. In a medium bowl, whip the heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture. Divide mixture among jars on top of graham cracker crumbs. Seal jars and refrigerate at least 1 hour, until firm.
3
Divide the cherry pie filling among jars and refrigerate up to 24 hours in advance. Keep chilled until ready to serve.
