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.
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 prepare for baking the cheesecakes.
- Prepare Muffin Tins: Line 18 muffin tins with foil-lined cupcake wrappers, which make peeling the cheesecakes easier once baked.
- Make Crust Mixture: In a medium bowl, mix the melted butter and graham cracker crumbs until combined.
- Form Crusts: Press about one tablespoon of the crumb mixture into the bottom of each cupcake liner to create an even crust layer.
- 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.
- Add Eggs: Beat in the eggs one at a time until well incorporated, scraping down the sides again to ensure a uniform mixture.
- Incorporate Remaining Ingredients: Mix in the sour cream, vanilla extract, and flour until fully blended into the cheesecake batter.
- 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.
- Bake the Cheesecakes: Bake for 20 to 25 minutes. The cheesecakes are done when the centers are still slightly jiggly but mostly set.
- 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.
- 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
