No Bake Mini Cheesecakes with Fruit Topping

Line 12 regular size muffin cups with paper cupcake liners.

Graham Cracker Crust:

--1/3 c. melted butter

--1/4 c. sugar

--1 1/4 c. finely crushed graham crackers (1 whole package, or 9 full sheets)

Mix all that up really well and press 2 Tbs. into each of 12 cupcake liners in muffin tins.  The bottom of a small cup works really well for pressing.  Refrigerate to chill while making the filling.

Filling:

--8 oz. softened cream cheese (I use the Neufchatel cheese that is 1/3 less fat-- it works great!)

--1 1/2 c. powdered sugar

--8 oz. (or one small tub) whipped cream

Beat the cream cheese and gradually add in powdered sugar 1/2 cup at a time, beating well. Fold in whipped cream. Pour 2-3 Tbs. onto each crust, smooth top out while leaving a slight indentation for fruit later, and let chill in fridge for at least 2 hours.

Topping:

--1 large can pie filling- any flavor (cherry is my favorite!)

Just before serving, top each mini cheesecake with a spoonful of pie filling.