Mini Cherry Cheesecakes – Simple Steps, Big Flavor!
Make Mini Cherry Cheesecakes in just 30 minutes with this quick and simple dessert recipe. These cheesecake minis feature a crunchy crust, rich cream cheese filling, and cherry pie topping—ideal for birthdays, holidays, or anytime you want a bite-sized treat.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup cherry pie filling
Instructions
- 1
Preheat the oven to 325°F (163°C). Prepare a muffin tin with cupcake liners.
- 2
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- 3
Using a spoon, add about 1 tablespoon of the mixture into each cupcake liner and work it firmly to create a base for the crust.
- 4
Bake for 5 minutes and let it slightly cool, allowing it to set, so that when you pour in the cheesecake batter, it won’t crumble apart.
- 5
In a mixing bowl, blend cream cheese and sugar until smooth and creamy.
- 6
Add the vanilla extract and mix well.
- 7
Add the egg and mix until fully combined. Do not over-mix. Over-aerating the batter can cause cracking.
- 8
Spoon the cheesecake batter over the pre-baked crusts, filling each cup about three-quarters full.
- 9
Bake for 15 to 18 minutes or until the centers are set but just barely jiggly.
- 10
Let the cooled cheesecakes come to room temperature and refrigerate them for at least 2 hours. Cooling allows flavors to develop and properly sets the filling.
- 11
Once chilled, top each cheesecake with a spoon of cherry pie filling.
- 12
Serve chilled
- 13
enjoy! Best served directly from the fridge.