Individual Mini Cherry Cheesecakes
Indulge in the perfect blend of creamy, tangy, and sweet with these Individual Mini Cherry Cheesecakes! Perfectly portioned and irresistibly adorable, these bite-sized treats feature a buttery graham cracker crust topped with a luscious cream cheese filling. Each mini cheesecake is crowned with a vibrant dollop of cherry pie filling, adding a fruity burst of flavor to every bite. With just 20 minutes of prep time and straightforward steps, this easy recipe is ideal for beginners and seasoned bakers alike. Whether you're hosting a party, celebrating a special occasion, or simply craving a decadent dessert, these mini cheesecakes deliver big on flavor and presentation—perfect for any sweet tooth!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 1 cup Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until well combined.
Divide the mixture evenly among the 12 liners (about 1 tablespoon per liner) and press the crumbs firmly into the bottom to form a crust. Use the back of a spoon or the bottom of a small glass for an even press.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together using a hand or stand mixer until the mixture is smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating on low speed until fully incorporated. Be careful not to overmix.
Spoon the cheesecake filling evenly over the graham cracker crusts in the prepared muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the centers are set and slightly jiggle when the tin is gently shaken.
Remove the cheesecakes from the oven and allow them to cool in the tin for about 15 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until fully chilled.
Before serving, top each cheesecake with a spoonful of cherry pie filling. Serve and enjoy!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 80 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.
