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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the mini cheesecakes.
- Prepare Muffin Tins: Line 18 muffin tins with foil-lined cupcake wrappers; the foil lining helps the cheesecakes peel away easily after baking.
- Make the Crust: In a medium bowl, combine the melted butter and graham cracker crumbs until evenly mixed.
- Form the Crust Base: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake wrapper to form the crust.
- 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.
- Add Eggs: Beat in the eggs one at a time until well combined, again scraping down the sides to ensure an even mixture.
- Incorporate Remaining Ingredients: Beat in the sour cream, vanilla extract, and all-purpose flour until the batter is smooth and well mixed.
- 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.
- 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.
- 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.
- 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
