Cupids Cherry Cheesecakes
Sweet, dreamy, and irresistibly bite-sized, Cupid's Cherry Cheesecakes are the ultimate dessert for showing a little love. These mini cheesecakes start with a buttery graham cracker crust, perfectly crisp and golden, and are filled with a velvety cream cheese batter that bakes to smooth, creamy perfection. Each cheesecake is crowned with a luscious dollop of cherry pie filling, bringing a pop of color and tangy sweetness to every bite. Ready in under an hour (plus a chill for that flawless set), these individually portioned treats are ideal for Valentine's Day, special occasions, or anytime you’re craving a decadent dessert. Easy to make and perfectly portable, they’re sure to melt hearts at first bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Sour cream
- 21 ounces Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Spoon about 1 to 1.5 tablespoons of the crumb mixture into each cupcake liner. Press the crumbs down firmly to create an even crust layer. Use the back of a spoon or the bottom of a small glass to help press them evenly.
Bake the crusts in the preheated oven for 5 minutes. Remove from oven and set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
Add in the vanilla extract and eggs, one at a time, beating well after each addition.
Mix in the sour cream until evenly incorporated and the batter is smooth.
Divide the cheesecake batter evenly among the pre-baked crusts. Fill each liner almost to the top.
Bake in the preheated oven for 15-17 minutes, or until the centers are set but still slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool in the pan for 20 minutes. Then transfer them to a wire rack to cool completely at room temperature.
Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight for best results.
Before serving, spoon about 2 tablespoons of cherry pie filling on top of each cheesecake. Serve chilled and enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 108 mg | 2% | |
*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.
