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Mini cherry cheesecakes with a cherry topping and vanilla wafer crust.

Mini Cherry Cheesecakes

Cute and sweet, these mini cherry cheesecakes are the perfect quick dessert that everyone will love and are guaranteed to disappear fast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Baked Goods
Calories: 240
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 4 tablespoons melted butter
For the filling
  • 16 ounces cream cheese, softened Ensure it's softened to avoid lumps.
  • 1/2 cup sugar
  • 2 pieces eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 tablespoon sour cream or plain yogurt Optional but enhances creaminess.
For the topping
  • 1 can cherry pie filling Or use homemade cherry topping.

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. Line a standard muffin pan with cupcake liners.
Making the crust
  1. In a bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles damp sand.
  2. Spoon about 1 tablespoon into each liner and press down firmly.
Making the filling
  1. Beat the softened cream cheese with sugar until smooth.
  2. Add eggs one at a time, mixing just until combined.
  3. Stir in vanilla and sour cream if using.
Baking
  1. Divide the filling evenly over the crusts, filling each liner about 3/4 full.
  2. Bake for 16 to 20 minutes until the centers look set but slightly jiggly.
Cooling
  1. Let the cheesecakes cool at room temperature for about 30 minutes.
  2. Refrigerate for at least 2 hours; overnight is best.
Serving
  1. Top with cherry pie filling right before serving, or a few hours prior if chilled.

Notes

For best results, use softened cream cheese, avoid overmixing after adding eggs, and do not overbake. Chill before topping for the best appearance.