In a large bowl mix together the graham cracker crumbs and sugar.
Pour the melted butter into the mixture and use a fork to stir everything together until well combined.
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.
Cheesecake:
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.
Beat with a hand mixer on high speed for 2 -3 minutes until the filling is completely smooth with no lumps.
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.
Remove from the refrigerator, take off the plastic wrap and top each cheesecake with 5 ounces of cherry pie filling.
Serve immediately.
Video
Notes
Want to save some time? You can also use one large premade graham cracker crust or 4 premade mini graham cracker crusts. Even less effort needed!