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Mini Cherry Cheesecakes

These Mini Cherry Cheesecakes are a delightful dessert that combines creamy cheesecake with sweet tart cherries, all in perfectly portioned bites. Easy to make and loved by all!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs Provides a crunchy base.
  • 1/4 cup sugar Adds sweetness to the crust.
  • 1/2 cup butter, melted Gives richness to the crust.
Filling Ingredients
  • 2 packages cream cheese, softened (8 oz each) Star ingredient of the cheesecake.
  • 1/2 cup sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 large eggs Provide structure.
  • 1 cup cherry pie filling Topping for the cheesecakes.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand.
  3. Press the mixture into the bottom of cupcake liners in a muffin tin.
Filling
  1. In a separate bowl, beat softened cream cheese until smooth.
  2. Add 1/2 cup sugar and vanilla extract, and blend until combined.
  3. Add eggs one at a time into the mixture, mixing until just combined.
  4. Pour the cheesecake filling over the prepared crusts.
Baking
  1. Bake for 20-25 minutes until the filling is set but has a slightly wobbly center.
  2. Let them cool at room temperature, then chill in the fridge for at least 2 hours.
  3. Before serving, top each mini cheesecake with cherry pie filling.

Notes

For best results, use room temperature cream cheese and consider adding lemon zest or decorating with whipped cream.