Bite Sized Cherry Cheesecakes
Indulge in the irresistible charm of these Bite-Sized Cherry Cheesecakes—perfectly portioned desserts that combine classic flavors with a touch of elegance! Featuring a buttery graham cracker crust, a luxuriously creamy cheesecake filling, and a vibrant cherry pie topping, these mini treats are as stunning as they are delicious. With just 20 minutes of prep time, they’re ideal for parties, potlucks, or as an everyday indulgence. Each bite offers the perfect balance of tangy sour cream, rich vanilla, and sweet cherries, delivering big flavor in a petite package. Serve these chilled for an effortlessly impressive dessert that’s sure to be the star of any occasion.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 2 Eggs
- 0.5 cups Sour cream
- 21 ounces Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper liners or grease and flour each cavity if not using liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are evenly coated and the mixture resembles wet sand.
Evenly divide the graham cracker mixture among the prepared muffin cups, pressing the mixture firmly into the bottom to form a crust. Use the back of a spoon or your fingers to flatten it.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the 3/4 cup of granulated sugar and beat until well incorporated.
Mix in the vanilla extract, followed by adding the eggs one at a time, beating just until combined after each addition.
Stir in the sour cream until the batter is smooth and creamy. Avoid overmixing.
Spoon the cheesecake batter evenly over the prepared crusts, filling each mini muffin cup nearly to the top.
Bake in the preheated oven for 18-20 minutes or until the centers are set and only slightly jiggly.
Remove from the oven and allow the cheesecakes to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
Once fully cooled, refrigerate the cheesecakes for at least 2 hours or overnight to firm up.
Before serving, top each mini cheesecake with a spoonful of cherry pie filling.
Serve chilled and enjoy!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 16.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
