Mini Cherry Cheesecakes
Delight your taste buds with these irresistible Mini Cherry Cheesecakes – a perfect blend of creamy, tangy, and sweet! These personal-sized desserts feature a buttery graham cracker crust topped with a luscious, velvety cream cheese filling that's baked to perfection. Finished with a vibrant dollop of cherry pie filling, they add a pop of fruity flavor and visual appeal. Simple yet sophisticated, this recipe requires just 20 minutes of prep time, making it ideal for parties, potlucks, or an indulgent treat at home. Easy to make and even easier to devour, these mini cheesecakes are guaranteed to impress! Keywords: Mini Cherry Cheesecakes, easy cheesecake recipe, individual desserts, cherry topping, party desserts, creamy cheesecake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 2 thirds cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 third cup Sour cream
- 21 ounces Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust. Use the back of a spoon to pack it down firmly.
Bake the crusts in the preheated oven for 5 minutes, then remove and allow to cool while you make the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese with 2/3 cup of sugar until smooth and creamy.
Add the vanilla extract and mix to combine.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Gently fold in the sour cream until the mixture is smooth and evenly combined.
Divide the cheesecake filling evenly among the prepared muffin liners, filling each about 3/4 of the way full.
Bake in the preheated oven for 15–17 minutes, or until the centers are just set and slightly jiggly.
Remove from the oven and allow the cheesecakes to cool to room temperature in the muffin pan. Then refrigerate for at least 2 hours to fully set.
Once chilled, spoon a dollop of cherry pie filling onto each mini cheesecake, distributing the cherries evenly.
Serve chilled and enjoy your delicious Mini Cherry Cheesecakes!
Nutrition Facts
Calories |
5485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 732.1 g | 266% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 635.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 942 mg | 72% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1245 mg | 26% | |
*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.
