Divide the crust mixture. Divide the crust mixture evenly between the 4 mini pie tins. Press the crumbs firmly into the tin and up the sides to create the crust. Place the pie tins in the freezer for 10 minutes.
make your cheesecake filling. While the crusts are in the freezer make your cheesecake filling by combining the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a medium bowl.
Remove the crusts from the freezer. Remove the crusts from the freezer and pour the cheesecake filling into the crusts. Place the pie tins on a baking sheet and cover tightly with plastic wrap. Place in the refrigerator to chill for at least 4 hours or overnight.
Top with cherry pie filling. Remove from the refrigerator, take off the plastic wrap and top each cheesecake with 5 ounces of cherry pie filling.
HOW TO MAKE IT AHEAD OF TIME When you make this ahead, you’ll need to store it in the refrigerator covered with plastic wrap pressed to the top of the cake to keep air from reaching it. If you don’t cover the top, it can form a skin on top, which no one likes! When you are ready to serve, remove the plastic wrap and add the cherry topping before serving.