Mini Cherry Cheesecake

5 from 8 votes

This mini cherry cheesecake recipe offers all the big, delicious flavors of this classic dessert in a small size with a graham cracker crust, creamy cheesecake filling, and cherries!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: Mini Cherry Cheesecake Recipe

Servings: mini cheesecakess

Calories: 174kcal

Ingredients

½ cup unsalted butter, melted
1½ cups graham cracker crumbs
16 ounces cream cheese, softened
1 cup white sugar
2 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 can cherry pie filling

Instructions

Preheat oven to 350°F.
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 the cream cheese with the white sugar until smooth. Scrape down the sides of the bowl often.
Beat in the eggs until well mixed. Again, scrape down the sides of the bowl often.
Beat in the sour cream, vanilla, and flour until well mixed.
Scoop the cheesecake mixture into each cupcake wrapper. Fill until each is filled to about ½ 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.

Notes

The wrappers with the foil lining peel better from this dessert.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecakes as the suggested baking time approaches.

Nutrition