Mini Cherry Cheesecakes
These Mini Cherry Cheesecakes are the perfect little indulgence for any occasion! With a buttery graham cracker crust, creamy cheesecake filling, and sweet cherry topping, theyโre as easy to make as they are delightful to eat. Perfect for parties, holidays, or a simple weeknight treat.
The first time I made these mini cheesecakes was for a family gathering. My husband took one bite, closed his eyes, and declared it was better than anything heโd had at a bakery! Now, theyโve become a staple for our celebrations, with my little ones lining up to help add the cherry topping. Each bite is a cherished memory!
Why Youโll Love Mini Cherry Cheesecakes
โขPerfectly Portion-Controlled: Individual servings make them easy to serve and enjoy.
โขVersatile: Swap the cherry topping for your favorite fruit or pie filling.
โขElegant and Easy: They look impressive but are simple to make.
โขFreezer-Friendly: Make them ahead and enjoy later!
Ingredients Notes For Mini Cherry Cheesecakes
โขGraham Cracker Crumbs: Provides the classic cheesecake crust; you can also use crushed digestive biscuits or vanilla wafers.
โขCream Cheese: Use full-fat for the creamiest texture.
โขSugar: Sweetens the crust and filling perfectly.
โขEggs: Helps bind the cheesecake filling.
โขVanilla Extract: Enhances the flavor of the cheesecake.
โขCherry Pie Filling: Adds a bright, sweet topping; use homemade or store-bought.
Recipe Steps
1.Prepare the Crust:
โขPreheat oven to 325ยฐF (165ยฐC).
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โขLine a 12-cup muffin tin with paper liners.
โขIn a bowl, mix 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter until combined.
โขPress about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes and set aside to cool.
2.Make the Filling:
โขIn a mixing bowl, beat 2 (8 oz) packages of softened cream cheese with ยฝ cup sugar until smooth.
โขAdd 2 eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
3.Fill and Bake:
โขSpoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ยพ full.
โขBake for 18-20 minutes, or until the centers are just set. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
4.Top with Cherries:
โขSpoon cherry pie filling over each cheesecake just before serving.
Storage Options
โขRefrigerator: Store in an airtight container for up to 5 days.
โขFreezer: Wrap individually and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations & Substitutions
โขTopping Options: Try blueberry, strawberry, or mixed berry pie filling instead of cherry.
โขChocolate Crust: Use crushed chocolate cookies for the crust instead of graham crackers.
โขGluten-Free: Substitute gluten-free graham crackers or cookies for the crust.
Mini Cherry Cheesecakes
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Topping:
- 1 can 21 oz cherry pie filling
Instructions
- Preheat Oven:
- Preheat your oven to 325ยฐF (163ยฐC). Line a 12-cup muffin tin with paper liners.
- Prepare the Crust:
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup). Press down firmly to create a compact crust.
- Bake the Crust:
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- Make the Cheesecake Filling:
- In a medium mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and lemon juice, and mix until fully incorporated.
- Fill the Cups:
- Spoon the cheesecake mixture evenly over the prepared crusts, filling each cup about 3/4 full.
- Bake the Cheesecakes:
- Bake in the preheated oven for 15-18 minutes, or until the centers are set. The tops may jiggle slightly, but they will firm up as they cool.
- Cool and Chill:
- Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour to chill.
- Add the Topping:
- Spoon a generous amount of cherry pie filling on top of each cheesecake before serving.