Mini Cherry Cheesecakes
Mini Cherry Cheesecakes are creamy, bite-sized desserts made with a graham cracker crust, rich cream cheese filling, and a sweet cherry topping. They’re perfect for parties, holidays, and make-ahead treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 48 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/4 cup graham cracker crumbs (about 9 full crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
- Crush graham crackers into fine crumbs using a food processor or blender.
- In a bowl, mix crumbs with melted butter and 1/4 cup sugar until combined.
- Spoon 1–2 teaspoons of crust mixture into each liner and press down firmly.
- In a separate bowl, beat softened cream cheese for about 3 minutes until smooth.
- Add 1 cup sugar, eggs, and vanilla extract. Beat until light and fluffy.
- Fill each muffin liner about 2/3 full with the cheesecake mixture.
- Bake for 17–20 minutes or until centers are set.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before topping.
- Top each mini cheesecake with a spoonful of cherry pie filling before serving.
Notes
- Use full-fat brick-style cream cheese for the best texture.
- Allow cheesecakes to cool gradually to prevent sinking.
- Cheesecakes can be frozen (without topping) for up to 3 months.
- Top with other fruit fillings, whipped cream, or fresh berries for variety.
Find it online: https://recipeshots.com/mini-cherry-cheesecakes-yummy-recipe/