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Mini Cherry Cheesecake
This bite-sized Mini Cherry Cheesecake is creamy, sweet, irresistible, and the perfect treat for parties! Or eat them all yourself, they're that good!
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What’s better than creamy, sweet, tart cheesecake? Bite-sized cheesecake! Top with cherry filling, and you’ve hit perfection. These are the perfect tiny desserts, and you won’t feel bad about eating one, or two, or three.
This mini cherry cheesecake recipe is easy as pie. Buttery graham cracker crust, creamy cheesecake, and sweet cherry pie filling in a perfect, one-bite package. Great for weekday desserts, dinner parties, or even holidays.
Mini cheesecakes look so festive as a holiday treat. Red and white is a classic color combo for the holidays, and the shiny, red cherry topping almost looks like baubles. Family and friends will love these mini cheesecakes, and we’ll be surprised if there are any leftovers!
Mini Cherry Cheesecake Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- White sugar
- Eggs
- Sour cream
- Vanilla extract
- All-purpose flour
- Cherry pie filling
Try this recipe with a variety of pie-filling toppings. Blueberry, strawberry, raspberry, blackberry, rhubarb, peach, even lemon curd would go beautifully with the classic cheesecake base.
Think outside the graham cracker box for the crust to put another twist on this recipe. Any crisp cookie made into crumbs with a food processor can be added to melted butter and pressed into a crust. Try chocolate cookies or gingersnaps, lemon cookies, golden Oreos, or even pretzels.
How to Make Mini Cherry Cheesecake
FIRST STEP: Preheat the oven to 350F.
SECOND STEP: Fill 18 muffin tins with foil-lined wrappers (the wrappers with the inside foil lining peel better from this dessert).
THIRD STEP: In a medium bowl, stir together melted butter and graham cracker crumbs until mixed.
FOURTH STEP: Press about 1 tablespoon of graham cracker crumb & butter mixture in the bottom of each cupcake wrapper.
FIFTH STEP: In a large bowl, beat cream cheese with white sugar until smooth. Scrape down the sides of the bowl often.
SIXTH STEP: Beat in eggs until well mixed. Again, scraping down the sides of the bowl often.
SEVENTH STEP: Beat in sour cream, vanilla, and flour until well mixed.
EIGHTH STEP: Scoop cheesecake mix into each cupcake wrapper. Fill until each is filled to about a ½ of an inch from the top. They will rise a bit while baking so don’t overfill.
NINTH STEP: Bake 20-25 minutes. They’re done when still just slightly jiggly in the middle.
TENTH STEP: Remove from the oven and let cool for 20 minutes before placing it in the fridge to cool completely. These will need to cool in the fridge for at least two hours before serving.
ELEVENTH STEP: Top each with a scoop of cherry pie filling before serving.
Cooking Tips
Make your own graham cracker crumbs with a food processor. Making your own tastes much better than the premade.
Use fully softened cream cheese and beat well until very smooth and creamy.
Use a mixer with a paddle/scraper attachment for easier mixing.
Storing this Recipe
Tightly cover and store leftover cheesecakes in the refrigerator for 5-7 days.
Cheesecake can be frozen. Thaw in the refrigerator. Top with cherry filling prior to serving.
Mini Cherry Cheesecake
This bite-sized Mini Cherry Cheesecake is creamy, sweet, irresistible, and the perfect treat for parties! Or eat them all yourself, they're that good!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 ½ cup graham cracker crumbs
- ½ cup unsalted butter (melted)
- 2 8 oz packages cream cheese (softened)
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 can cherry pie filling
DIRECTIONS
- Preheat oven to 350F.
- Fill 18 muffin tins with foil-lined wrappers. The wrappers with the inside foil lining peel better from this dessert.
- In a medium bowl stir together melted butter and graham cracker crumbs until mixed.
- Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
- In a large bowl beat cream cheese with white sugar until smooth. Scrape down sides of bowl often.
- Beat in eggs until well mixed. Again, scraping down sides of bowl often.
- Beat in sour cream, vanilla, and flour until well mixed.
- Scoop cheesecake mixinto each cupcake wrapper. Fill until each is filled to about a ½ of an inch from the top. They will rise a bit while baking so don’t overfill.
- Baking 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.
- Remove from oven and let cool for 20 minutes before placing in fridge to cool completely. These will need to cool in fridge for at least two hours before serving.
- Top each with a scoop of cherry pie filling before serving.
Notes
Make your own graham cracker crumbs with a food processor. Making your own tastes much better than the premade.
Use fully softened cream cheese and beat well until very smooth and creamy.
Use a mixer with a paddle/scraper attachment for easier mixing.
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 110mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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Comments
Michelle says
How would you store these and can you freeze them? Thanks!
Layne Henderson says
Hi, Michelle - you can freeze the cheesecakes in an airtight, freezer-safe container and then thaw in the fridge before topping with the cherry pie filling and serving. Enjoy!
Lynda says
My family loves these things🤗❤️
Ronnie says
How long would these cook for the mini-cupcake size?
Yessi Santana says
Prep time: 15 minutes, Cook Time: 25 minutes