Individual Mini Cherry Cheesecake Cups
Delight your taste buds with these Individual Mini Cherry Cheesecake Cups, the perfect blend of creamy cheesecake and sweet cherry topping served in a convenient single-serve size. These decadent treats feature a buttery graham cracker crust, a rich and velvety cream cheese filling, and a luscious cherry pie filling on top, making them both visually stunning and irresistibly delicious. With just 15 minutes of prep and a quick bake time, these easy cheesecake cups are a stress-free way to impress guests at parties, picnics, or holiday gatherings. They’re chilled to perfection, delivering a refreshing dessert experience that’s elegant yet approachable. Perfect for portion control or indulging guilt-free, these mini cheesecakes are a must-try for cheesecake lovers everywhere.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons sour cream
- 1 cup cherry pie filling
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper cupcake liners.
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Press firmly into the bottom to form crusts. Use the back of a spoon or the bottom of a small glass to flatten. Set aside.
In a large bowl, beat the softened cream cheese and 1/3 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Mix in the vanilla extract, followed by the egg. Beat until just combined. Add the sour cream and mix again until smooth.
Spoon the cream cheese filling over the prepared crusts, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until the centers of the cheesecakes are set but still slightly jiggly. Remove the muffin tin from the oven and let it cool to room temperature.
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until fully set.
Before serving, top each cheesecake cup with a spoonful of cherry pie filling.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 195.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 378 mg | 29% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 688 mg | 15% | |
*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.
