Mini Cherry Cheesecake Recipe

Introduction

These Mini Cherry Cheesecakes are a delightful treat perfect for any occasion. Creamy and rich with a buttery graham cracker crust, they are topped with a sweet cherry pie filling for a burst of flavor. Easy to make in muffin tins, they’re perfect for individual servings and sharing with friends.

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 the oven to 350°F.
2. Step 2: Line 18 muffin tins with foil-lined cupcake wrappers. The foil lining makes it easier to peel the cheesecakes later.
3. Step 3: In a medium bowl, combine the melted butter and graham cracker crumbs until well mixed.
4. Step 4: Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake wrapper to form the crust.
5. Step 5: In a large bowl, beat the softened cream cheese and white sugar together until smooth, scraping down the sides frequently.
6. Step 6: Add the eggs one at a time, beating well after each addition and scraping down the bowl sides 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 mixture evenly into the cupcake liners, filling each about ½ inch from the top to allow room for rising.
9. Step 9: Bake for 20 to 25 minutes. The cheesecakes are done when they are still slightly jiggly in the center.
10. Step 10: Remove from the oven and let cool at room temperature for 20 minutes before refrigerating. Chill for at least 2 hours until completely set.
11. Step 11: Just before serving, top each mini cheesecake with a scoop of cherry pie filling.

Tips & Variations

• Use foil-lined cupcake wrappers for easier removal without damaging the cheesecakes.
• Try different fruit toppings like blueberry or strawberry pie filling for variety.
• For a lighter crust, substitute half the graham cracker crumbs with finely chopped nuts.
• Make sure the cream cheese is softened to avoid lumps in the batter.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen without the cherry topping for up to 1 month; thaw in the fridge before serving and add fresh fruit topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cupcake liners instead of foil-lined ones?

Yes, but foil-lined liners make it easier to peel the cheesecakes without breaking them. Regular liners may stick and make removal more difficult.

How do I know when the cheesecakes are done baking?

The edges should be set and slightly firm, but the center will still have a slight jiggle. Avoid overbaking to keep them creamy and smooth.

Mini Cherry Cheesecake Recipe

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★★★★★

4.8 from 78 reviews

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

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Description

These Mini Cherry Cheesecakes are a delightful single-serving dessert featuring a buttery graham cracker crust topped with a smooth, creamy cheesecake filling and finished with a sweet cherry pie topping. Perfectly portioned for parties or a sweet treat, they bake to a slightly jiggly perfection and chill to a rich, creamy texture.

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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 prepare for baking the cheesecakes.
2. Prepare Muffin Tins: Line 18 muffin tins with foil-lined cupcake wrappers, which make peeling the cheesecakes easier once baked.
3. Make Crust Mixture: In a medium bowl, mix the melted butter and graham cracker crumbs until combined.
4. Form Crusts: Press about one tablespoon of the crumb mixture into the bottom of each cupcake liner to create an even crust layer.
5. Beat Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese with the white sugar until the mixture is smooth and creamy. Scrape the bowl sides frequently for even blending.
6. Add Eggs: Beat in the eggs one at a time until well incorporated, scraping down the sides again to ensure a uniform mixture.
7. Incorporate Remaining Ingredients: Mix in the sour cream, vanilla extract, and flour until fully blended into the cheesecake batter.
8. Fill Wrappers with Cheesecake Batter: Spoon the cheesecake mixture into each cupcake liner, filling them up to about half an inch from the top to allow for rising during baking.
9. Bake the Cheesecakes: Bake for 20 to 25 minutes. The cheesecakes are done when the centers are still slightly jiggly but mostly set.
10. Cool the Cheesecakes: Remove them from the oven and let cool for 20 minutes at room temperature. Then place them in the refrigerator to chill for at least two hours until completely set.
11. Add Cherry Topping: Just before serving, top each mini cheesecake with a scoop of cherry pie filling for a burst of fruity flavor.

Notes

• Using foil-lined cupcake wrappers helps with easy removal of cheesecakes without sticking.
• Do not overfill the cupcake liners to prevent overflowing during baking.
• Allow cheesecakes to chill thoroughly to achieve the best creamy texture.
• These mini cheesecakes can be stored in the refrigerator for up to 3 days.
• You can substitute cherry pie filling with other fruit toppings such as blueberry or strawberry preserves.

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

Keywords: mini cherry cheesecake, cheesecake cupcakes, graham cracker crust, cherry topping, individual desserts