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, they’re 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 he’d had at a bakery! Now, they’ve become a staple for our celebrations, with my little ones lining up to help add the cherry topping. Each bite is a cherished memory!

•Versatile: Swap the cherry topping for your favorite fruit or pie filling.

•Elegant and Easy: They look impressive but are simple to make.

•Freezer-Friendly: Make them ahead and enjoy later!

✔Ingredients Notes For Mini Cherry Cheesecakes

•Graham Cracker Crumbs: Provides the classic cheesecake crust; you can also use crushed digestive biscuits or vanilla wafers.

•Cream Cheese: Use full-fat for the creamiest texture.

•Sugar: Sweetens the crust and filling perfectly.

•Eggs: Helps bind the cheesecake filling.

•Vanilla Extract: Enhances the flavor of the cheesecake.

•Cherry Pie Filling: Adds a bright, sweet topping; use homemade or store-bought.

✔Recipe Steps

1.Prepare the Crust:

•Preheat oven to 325°F (165°C).

•Line a 12-cup muffin tin with paper liners.

•In a bowl, mix 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter until combined.

•Press 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:

•In a mixing bowl, beat 2 (8 oz) packages of softened cream cheese with ½ cup sugar until smooth.

•Add 2 eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.

3.Fill and Bake:

•Spoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.

•Bake 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:

•Spoon cherry pie filling over each cheesecake just before serving.

✔Storage Options

•Refrigerator: Store in an airtight container for up to 5 days.

•Freezer: Wrap individually and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Variations & Substitutions

•Topping Options: Try blueberry, strawberry, or mixed berry pie filling instead of cherry.

•Chocolate Crust: Use crushed chocolate cookies for the crust instead of graham crackers.

•Gluten-Free: Substitute gluten-free graham crackers or cookies for the crust.

Mini Cherry Cheesecakes

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Course: Dessert

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 1 hour hour 33 minutes minutes

Servings: 12 mini cheesecakes

Ingredients

 

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• ▢ 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 325°F (163°C). 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.