Description
These easy mini cherry cheesecakes are perfectly portioned bites of creamy, tangy, and sweet goodness with a buttery graham cracker crust and a glossy cherry topping. Ideal for parties or weeknight treats.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter until combined like wet sand.
- Spoon about 1 tablespoon of crust into each liner and press down firmly.
- In a separate bowl, beat cream cheese until smooth. Add remaining sugar, vanilla, eggs (one at a time), and sour cream. Mix until smooth but do not overmix.
- Pour filling over crusts, filling each liner about 3/4 full.
- Bake for 18–20 minutes until centers are set but slightly jiggly. Cool for 10 minutes in pan, then refrigerate at least 2 hours.
- Top each cheesecake with cherry pie filling before serving.
Notes
- Make sure cream cheese is room temperature for best texture.
- Don’t overmix the filling to avoid cracks.
- Add toppings only after cheesecakes are fully chilled.
- Great for freezing without the topping for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg