Easy Mini Cherry Cheesecakes Recipe
Mini cherry cheesecakes, coming right up! This recipe? It’s like a tiny party in your mouth. Seriously, picture this: creamy, dreamy cheesecake filling snuggled in a perfectly crumbly crust and topped with sweet, tangy cherry pie filling. It’s the kind of dessert that makes you go, “Mmm!” every single time. And the best part? It’s SO easy. Even I can’t mess it up (usually!).
My husband, Mark? He’s OBSESSED. Like, I have to hide them in the back of the fridge behind the broccoli (which he hates) just to keep him from polishing off the whole batch in one sitting. Last week, I made a double batch for a friend’s birthday, and he STILL tried to sneak a few before I boxed them up. I caught him red-handed with cherry filling on his face – it was actually kind of cute! Now, whenever I make these, he just hovers around the kitchen like a puppy, waiting for a “quality control” taste. It’s become a running joke (and a sweet little ritual!) in our house.
Why You’ll Love This Easy Mini Cherry cheesecakes recipe
- They’re mini! Which means you can eat, like, six and not feel too guilty. Right?
- Seriously easy. I’m talking “dump and stir” level of easy. Perfect for when you want something impressive without spending all day in the kitchen.
- That cherry topping! It’s the perfect balance of sweet and tart and it just… pops!
- They’re totally customizable. You can swap out the cherry for any fruit filling you like (blueberry is a close second fave!).
- They look fancy, but they’re totally not. Impress your friends, family, or just yourself. You deserve it.
How to Make It
Alright, listen up, buttercups, because we’re about to dive into cheesecake heaven! First things first: that crust. Grab your graham crackers (or digestive biscuits, if you’re feeling fancy), crush ’em up good – I usually just whack ’em in a Ziploc bag with a rolling pin because who needs a food processor, amirite? – then mix with some melted butter and a bit of sugar. Press that into your muffin tins like you MEAN it.
Now for the cheesecake filling: cream cheese is your BFF here. Make sure it’s softened, otherwise you’ll end up with lumpy cheesecake, and nobody wants that. Beat it with sugar until it’s smooth as silk, then mix in an egg (just one!), a splash of vanilla (don’t skimp!), and a dollop of sour cream for that extra tang.
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Spoon that luscious filling into your prepared crusts, and then plop a spoonful of cherry pie filling on top of each one. Don’t be shy! Bake ’em in the oven until they’re set around the edges but still have a little wobble in the middle. That’s how you know they’re gonna be perfectly creamy. Let them cool completely (if you can resist!) before refrigerating for at least two hours. This is the hardest part, I swear. But trust me, it’s worth the wait!
Ingredient Notes
- Graham Crackers: The base of our whole operation! I’ve tried using other cookies, like Oreos (without the filling, obvs), but honestly, nothing beats the classic graham cracker crust.
- Cream Cheese: This is KEY! Make sure it’s completely softened. Like, leave it out on the counter for a couple of hours softened. I’ve tried making this with cold cream cheese and it was a disaster. Lumpy, sad cheesecake. Don’t do it.
- Cherry Pie Filling: You can totally use homemade if you’re feeling ambitious, but the canned stuff is honestly just fine. Just make sure it’s not the “no sugar added” kind unless you REALLY don’t like sweetness. Live a little!
- Vanilla Extract: Don’t even THINK about skipping this. It just adds that little “something” that makes these cheesecakes extra special. I always use the real stuff, but imitation is okay in a pinch.
- Sour Cream: This adds a tang that balances out the sweetness. If you don’t have sour cream, you can use plain Greek yogurt. It works almost as well!
Recipe Steps:
- Preheat oven to 350°F (175°C).
- Crush graham crackers and combine with melted butter and sugar.
- Press mixture into the bottom of muffin tins.
- Beat softened cream cheese with sugar until smooth.
- Mix in egg, vanilla extract, and sour cream.
- Spoon filling into crusts.
- Top with cherry pie filling.
- Bake for 18-20 minutes.
- Cool completely before refrigerating.
- Refrigerate for at least 2 hours before serving.
What to Serve It With
Honestly? These are perfect all on their own. But if you’re feeling fancy, a dollop of whipped cream or a sprinkle of chocolate shavings never hurt anyone. I also like to serve them with a scoop of vanilla ice cream for the ultimate dessert experience. Or just, ya know, eat them straight from the fridge. No judgment here.
Tips & Mistakes
- Don’t overbake! Seriously, a little wobble in the middle is a good thing. Overbaked cheesecake is dry and sad.
- Let them cool completely! This is crucial for preventing cracks.
- Line your muffin tins with cupcake liners! Makes it so much easier to get the cheesecakes out. Plus, cleanup is a breeze.
- If your crust is soggy, try pre-baking it for a few minutes before adding the filling. This helps to crisp it up.
- I once forgot the sugar in the filling. It was… not good. Don’t be like me.
Storage Tips
Store these bad boys in the fridge in an airtight container. They’ll keep for about 3-4 days. Although, let’s be real, they’ll probably be gone way before then. And yeah, eating them cold is totally fine. In fact, I sometimes sneak one straight from the fridge for breakfast. Don’t tell anyone!
Variations and Substitutions
- Different fruit filling: Blueberry, strawberry, raspberry… the possibilities are endless! I even tried peach once, and it was surprisingly delicious.
- Chocolate crust: Use chocolate graham crackers or add a tablespoon of cocoa powder to the crust mixture.
- Lemon zest: Add a teaspoon of lemon zest to the filling for a bright, citrusy flavor.
- Different extracts: Almond extract is a fun twist!
- No sour cream? Use plain Greek yogurt.
- Out of graham crackers? Use vanilla wafers or digestive biscuits.
Frequently Asked Questions
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Easy Mini Cherry Cheesecakes Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.25 cup granulated sugar for the crust
- 0.5 cup unsalted butter melted, for the crust
- 16 oz cream cheese softened
- 0.5 cup granulated sugar for the filling
- 1 tsp vanilla extract
- 2 large eggs
- 21 oz cherry pie filling
- 12 paper muffin liners
Instructions
Preparation Steps
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, 0.25 cup sugar, and melted butter. Press mixture into the bottom of each liner.
- In a large bowl, beat cream cheese and 0.5 cup sugar until smooth. Add vanilla, then eggs one at a time, beating until fully combined.
- Fill each muffin cup with cream cheese mixture, about 3/4 full. Bake for 15-20 minutes, until the centers are set.
- Allow to cool, then top each cheesecake with a spoonful of cherry pie filling. Chill in the refrigerator before serving.
Notes
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