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These mini cherry cheesecakes are bursting with flavor in an easy serving size. They are perfect for parties gatherings! With a classic graham cracker crust, a rich, creamy cheesecake filling, and topped with sweet cherries, everyone will rave about this simple dessert!
Fancy trying more cheesecake ideas? A classic is Lemon Cheesecake Bars with their sweet yet tangy flavor. Or you could try Red Velvet Cheesecake, the perfect blend of cake and cheesecake.
MORE CHERRY RECIPES:
Cherry Cheesecake Cookies | Cherry Dump Cake
Ingredients for Mini Cherry Cheesecake
You will need:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 8-ounce packages cream cheese, softened
- 1 cup white sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can cherry pie filling
Substitutions and Additions
FILLING: Instead of cherry pie filling, you could use any of your favorite pie fillings — blueberry and strawberry are other favorites for us. But you could also use pineapple or peach.
OREOS: You could replace the graham cracker base with crushed OREOS — or you could top the cheesecakes with OREOS!
CARAMEL: Drizzle with caramel topping before serving!
CHOCOLATE: Skip the fruits and add chocolate ganache on top. You could also sprinkle with mini chocolate chips.
PRO TIP: You could even add a little chocolate chips to your cheesecake batter!
WHITE CHOCOLATE: My husband is a big fan of white chocolate – it’s perfect drizzled on top of these little mini cheesecakes.
FRUIT: Top with fresh berries instead of pie filling.
WHIPPED CREAM: Skip the toppings and stick with simple homemade whipped cream instead.
How to Make this Mini Cherry Cheesecake Recipe
STEP ONE: Preheat oven to 350F. Fill 18 muffin tins with foil-lined wrappers. the wrappers with the inside foil lining peel better from this dessert.
STEP TWO: In a medium bowl, stir together melted butter and graham cracker crumbs until mixed.
STEP THREE: Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
STEP FOUR: In a large bowl beat cream cheese with white sugar until smooth. Scrape down sides of bowl often.
STEP FIVE: Beat in eggs until well mixed. Again, scraping down sides of bowl often.
STEP SIX: Beat in sour cream, vanilla, and flour until well mixed.
STEP SEVEN: Scoop cheesecake mix into each cupcake wrapper. Fill until each is filled to about a 1/2 of an inch from the top. They will rise a bit while baking so don’t overfill.
STEP EIGHT: Baking 20 to 25 minutes. They’re done when still just slightly soft in the middle.
STEP NINE: Remove from oven and let cool for 20 minutes before placing in the fridge to cool completely. These will need to cool in the fridge for at least two hours before serving.
STEP TEN: After cooling, top each cheesecake with a scoop of cherry pie filling.
Storage
IN THE FRIDGE: You can pop leftover cheesecakes in the fridge and keep them there for 5-7 days.
IN THE FREEZER: Store the cheesecakes without the cherry pie topping on for up to three months. Pop them in an airtight container and defrost overnight before adding your topping.
These darling mini cherry cheesecakes are the perfect bite-sized dessert. Our tiny version offers all the creamy, delicious flavors of a full cheesecake in a small serving. With a crunchy, buttery graham cracker crust, a rich cheesecake filling, and topped with sweet cherries, everyone will love this simple classic!
more recipes you’ll love
Mini Cherry Cheesecake
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 8 oz packages cream cheese softened
- 1 cup white sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 can cherry pie filling
Instructions
- Preheat oven to 350F.
- Fill 18 muffin tins with foil-lined wrappers. The wrappers with the inside foil lining peel better from this dessert.
- In a medium bowl stir together melted butter and graham cracker crumbs until mixed.
- Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
- In a large bowl beat cream cheese with white sugar until smooth. Scrape down sides of bowl often.
- Beat in eggs until well mixed. Again, scraping down sides of bowl often.
- Beat in sour cream, vanilla, and flour until well mixed.
- Scoop cheesecake mixinto each cupcake wrapper. Fill until each is filled to about a 1/2 of an inch from the top. They will rise a bit while baking so don’t overfill.
- Baking 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.
- Remove from oven and let cool for 20 minutes before placing in fridge to cool completely. These will need to cool in fridge for at least two hours before serving.
- Top each with a scoop of cherry pie filling before serving.
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