Mini Cherry Cheesecakes
Delightful bite-sized cheesecakes topped with luscious cherry pie filling, perfect for any gathering and incredibly easy to prepare.
Servings: 18 servings
Calories: 180kcal
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs Provides a sweet and crunchy base.
- 1/2 cup unsalted butter, melted Creates a rich foundation for the crust.
For the Filling
- 16 ounces cream cheese, softened The creamy star of our cheesecake.
- 1 cup white sugar Sweetens the cheesecake to perfection.
- 2 large eggs Binds the filling together.
- 1/3 cup sour cream Offers a slight tang.
- 1 teaspoon vanilla extract Infuses delightful aroma and flavor.
- 1 tablespoon all-purpose flour Adds a light structure to the filling.
For the Topping
- 1 can cherry pie filling Topped for that fresh and fruity finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line 18 muffin cups with foil-lined wrappers.
- In a medium bowl, stir together the melted butter and graham cracker crumbs until it resembles damp sand.
- Press about 1 tablespoon of the crust mixture into each muffin cup to form the crust.
Filling
- In a large mixing bowl, beat together the softened cream cheese and white sugar until creamy and smooth.
- Add in the eggs, sour cream, vanilla extract, and all-purpose flour to the cream cheese mixture. Mix until fully combined and smooth.
- Spoon the cream cheese filling into the prepared crusts, leaving about 1/2 inch of space at the top.
Baking
- Bake in the preheated oven for 20–25 minutes, or until the centers are set but slightly jiggly.
- Let the mini cheesecakes cool for 20 minutes, then transfer them to the refrigerator to chill for at least 2 hours.
- Before serving, spoon generous amounts of cherry pie filling over each cheesecake.
Notes
Ensure your cream cheese is at room temperature for a smoother batter. These cheesecakes can be made a day in advance. You can experiment with different fruit toppings like strawberries or blueberries.