Mini cherry cheesecakes offer 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 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Mini Cherry Cheesecake Recipe
Servings: 18mini cheesecakes
Calories: 174kcal
Ingredients
1 1/2cupgraham cracker crumbs
1/2cupunsalted buttermelted
28 oz packagescream cheesesoftened
1cupwhite sugar
2largeeggs
1/3cupsour cream
1tspvanilla extract
1tbspall-purpose flour
1cancherry 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.