These Mini Cherry Cheesecakes combine a crunchy graham cracker crust, creamy cheesecake filling, and a cherry topping.
Ingredients:
For the Crust:
- ½ cup unsalted butter, melted
- 1 ¼ cup graham cracker crumbs (about 9 full-size crackers)
- ¼ cup granulated sugar
For the Cheesecake:
- 2 large eggs, room temperature
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 21-ounce can cherry pie filling
How to Make Mini Cherry Cheesecakes:
1. Preparing the Baking Pan
- Begin by lining a mini muffin pan with paper liners. This ensures easy removal of the cheesecakes once they are baked.
2. Crafting the Crust
- In a mixing bowl, combine the melted unsalted butter, graham cracker crumbs, and ¼ cup of granulated sugar. Mix well until the crumbs are evenly coated with butter.
- Spoon 1-2 teaspoons of the crust mixture into each lined muffin cup. Press the mixture firmly to create an even base. You can use a tart shaper or the back of a spoon for this step.
3. Creating the Cheesecake Filling
- In a separate large mixing bowl, beat the softened cream cheese for 3-5 minutes until it becomes smooth and creamy. You can use a KitchenAid mixer or a handheld mixer for this step.
- Gradually add the room temperature eggs, 1 cup of granulated sugar, and vanilla extract to the cream cheese. Continue to beat the mixture until all the ingredients are well incorporated and the filling is fluffy.
4. Assembling and Baking
- Carefully spoon the cream cheese filling into the muffin cups, filling each 2/3 full.
- Preheat your oven to 350°F (177°C) and bake the mini cheesecakes for 17-20 minutes. The cheesecakes should be set and slightly golden on top.
- Once baked, remove the cheesecakes from the oven and allow them to cool completely in the muffin pan.
5. Adding the Final Touch
- Once the cheesecakes are cool, top each one with a tablespoon of cherry pie filling. Ensure that each cheesecake gets at least one cherry.
6. Serving and Storage
- Refrigerate the mini cherry cheesecakes until ready to serve.
- For storage, keep the cheesecakes in the refrigerator for up to 5 days. If you wish to freeze them, do so without the pie filling and they can be stored for up to 3 months.
Other Delicious Recipes You May Also Enjoy!!
- Meringue Strawberry and Raspberry Rose Cream Cake
- Strawberry Cream Cheese Danish Recipe
- Mini Caramel Apple Cheesecakes
- Texas Sheet Cake Bites Recipe {30 minutes}
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