Mini Cherry Cheesecake Recipe

Introduction

These Mini Cherry Cheesecakes are the perfect bite-sized dessert for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a sweet cherry topping, they’re sure to impress your guests or satisfy your sweet tooth.

Ingredients

• ½ cup unsalted butter, melted
• 1½ cups graham cracker crumbs
• 16 ounces cream cheese, softened
• 1 cup white sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 can cherry pie filling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Line 18 muffin tins with foil-lined cupcake wrappers as they peel away more easily after baking.
3. Step 3: In a medium bowl, combine the melted butter and graham cracker crumbs until evenly mixed.
4. Step 4: Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake wrapper to form the crust.
5. Step 5: In a large bowl, beat the softened cream cheese with the white sugar until smooth, scraping down the sides regularly.
6. Step 6: Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
7. Step 7: Mix in the sour cream, vanilla extract, and all-purpose flour until fully combined.
8. Step 8: Spoon the cheesecake filling into each cupcake liner, filling them to about ½ inch from the top to allow room for rising.
9. Step 9: Bake for 20 to 25 minutes, until the centers are just slightly jiggly but mostly set.
10. Step 10: Remove from the oven and let cool for 20 minutes, then refrigerate for at least two hours to chill thoroughly.
11. Step 11: Before serving, top each mini cheesecake with a generous scoop of cherry pie filling.

Tips & Variations

• Use foil-lined cupcake wrappers to make removing the cheesecakes easier and keep their shape intact.
• For a different flavor, substitute cherry pie filling with blueberry or strawberry topping.
• Allow the cheesecakes to cool completely in the fridge to achieve a firm, creamy texture.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare and chill them a day in advance. Just add the cherry topping right before serving to keep it fresh.

Can I freeze mini cherry cheesecakes?

Yes, they freeze well. Wrap each cheesecake individually or store in an airtight container. Thaw overnight in the refrigerator before serving.

Mini Cherry Cheesecake Recipe

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★★★★★

4.9 from 99 reviews

• Author: lilan
• Total Time: 2 hours 40 minutes
• Yield: 18 mini cheesecakes 1x

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Description

Mini Cherry Cheesecakes are delightful bite-sized desserts featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, and topped with a sweet cherry pie filling. Perfect for parties or a special treat, these easy-to-make cheesecakes bake in muffin tins and are sure to impress.

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Ingredients

Scale 1x2x3x

Crust

• ½ cup unsalted butter, melted
• 1½ cups graham cracker crumbs

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cup white sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Topping

• 1 can cherry pie filling

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the mini cheesecakes.
2. Prepare Muffin Tins: Line 18 muffin tins with foil-lined cupcake wrappers; the foil lining helps the cheesecakes peel away easily after baking.
3. Make the Crust: In a medium bowl, combine the melted butter and graham cracker crumbs until evenly mixed.
4. Form the Crust Base: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake wrapper to form the crust.
5. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with the white sugar until the mixture is smooth and creamy, scraping down the sides often to incorporate everything.
6. Add Eggs: Beat in the eggs one at a time until well combined, again scraping down the sides to ensure an even mixture.
7. Incorporate Remaining Ingredients: Beat in the sour cream, vanilla extract, and all-purpose flour until the batter is smooth and well mixed.
8. Fill the Muffin Cups: Spoon the cheesecake filling into each graham cracker crust-lined muffin cup, filling to about ½ inch from the top to allow for slight rising during baking.
9. Bake: Place the tins in the preheated oven and bake for 20 to 25 minutes. The cheesecakes are done when the centers are slightly jiggly but mostly set.
10. Cool: Remove from the oven and let the cheesecakes cool at room temperature for 20 minutes, then transfer to the refrigerator to chill completely for at least 2 hours.
11. Add Cherry Topping: Just before serving, top each mini cheesecake with a scoop of cherry pie filling for a burst of sweet, fruity flavor.

Notes

• Use foil-lined cupcake wrappers to easily remove the cheesecakes without breaking them.
• Ensure the cream cheese is fully softened for a smooth batter and creamy texture.
• Do not overfill the cups to prevent overflow as the cheesecakes rise slightly while baking.
• Chill cheesecakes thoroughly to achieve the best texture and flavor.
• Can be prepared a day in advance and stored covered in the refrigerator.
• For an extra touch, garnish with fresh cherries or a sprig of mint before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecake, cherry cheesecake, bite-sized dessert, graham cracker crust, party desserts, easy cheesecake, fruit topping cheesecake