mini cherry cheesecake recipe

Written ByJenny Smyth Posted on
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The Best mini cherry cheesecake recipe

I’m so excited to share this mini cherry cheesecake recipe with you. I’ve been making it for years, and it’s always a hit with my family and friends. The combination of a buttery graham cracker crust, a creamy cheesecake filling, and sweet cherry topping is just perfect.

Plus, the best part is that these mini cheesecakes are easy to make and can be customized to fit any occasion. Whether you’re looking for a quick dessert for a weeknight dinner or a show-stopping treat for a special event, this recipe is sure to impress. I first discovered this recipe when I was searching for a fun and easy dessert to make with my kids.

We spent the afternoon measuring out ingredients, mixing the batter, and scooping the cheesecake mixture into mini muffin tins. The end result was absolutely delicious – the cheesecakes were moist and creamy on the inside and crispy on the outside, just like I like them. One of my favorite things about this recipe is that it’s incredibly versatile.

You can customize the toppings to fit any holiday or occasion. For example, you could use fresh strawberries in the spring, blueberries in the summer, or even candy pieces in the winter. The possibilities are endless!

But what really sets this recipe apart is the home cooking technique involved. By making individual cheesecakes in mini muffin tins, you get a perfectly portioned dessert that’s easy to grab off the platter without having to worry about slicing or serving. So if you’re looking for a new dessert recipe that’s sure to become a family favorite, give these mini cherry cheesecakes a try.

Mini Cherry Cheesecakes

4.9 from 1391 votes

These individual cherry cheesecakes feature a buttery graham cracker crust, a creamy vanilla filling, and a bright cherry topping. Perfect for parties or a sweet treat, each mini cheesecake is baked in a muffin tin for easy serving.

Prep Time20 mins
Cook Time22 mins
Resting Time0 mins
Total Time42 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

For the Cherry Topping

1 can (21 oz) cherry pie filling
1 tbsp lemon juice

👨‍🍳Directions

1Preheat oven to 325°F.
2Line a 12-cup muffin tin with paper or foil liners.
3In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar; pour in melted butter and stir until all crumbs are moistened.
4Press about 2 tablespoons of the crumb mixture firmly into the bottom of each liner, using the back of a spoon to create an even layer.
5Bake the crusts for 5 minutes, then remove from oven and let cool slightly while preparing the filling.
6In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add eggs one at a time, beating well after each addition, then mix in vanilla and sour cream until just combined.
8Divide the cheesecake filling evenly among the prepared crusts, filling each liner almost to the top.
9Bake for 15 to 18 minutes, until the edges are set and the centers are slightly jiggly when gently shaken.
10Remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature, about 30 minutes.
11Once cool, refrigerate for at least 2 hours until firm and chilled.
12In a small saucepan over medium heat, warm the cherry pie filling with lemon juice, stirring occasionally, until heated through, about 3 minutes.
13Let the topping cool to lukewarm, then spoon about 1 tablespoon over each chilled cheesecake before serving.

🔧Equipment

12-cup muffin tin
Muffin liners (paper or foil)
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For a neater look, use a small glass or tart shaper to press the crust evenly. Cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Mini Cherry Cheesecakes Works

This mini cherry cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert for a weeknight dinner. Plus, they’re easy to customize with different toppings and flavors.

And let’s not forget about all those health benefits! The high protein content from the cream cheese makes them perfect for post-workout snacks or as a healthy treat after school.

❓ Frequently Asked Questions About Mini Cherry Cheesecakes

Q: What type of graham cracker crust do I use?

For this recipe, I recommend using a store-bought graham cracker crust or making your own from scratch using crushed graham crackers and melted butter.

Q: Can I use fresh cherries instead of canned?

Yes! Fresh cherries will give your cheesecakes an amazing flavor and texture. Just be sure to adjust the amount of sugar accordingly.

Q: How do I ensure my cheesecakes are evenly baked?

To ensure even baking, make sure your oven is at the correct temperature (350°F) and that your cheesecakes are evenly spaced in their muffin tin.

Q: Can I make these cheesecakes ahead of time?

You can prepare the batter up to 24 hours in advance, but don’t assemble or bake until you’re ready.

Q: What’s the best way to store leftover cheesecakes?

Store leftover cheesecakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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