Mini Cherry Cheesecakes
Mini Cherry Cheesecakes are the perfect blend of creamy goodness and fruity delight, with a rich graham cracker crust and topped with luscious cherry pie filling.
Servings: 18 servings
Calories: 250kcal
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Crushed graham crackers form the base.
- 1 tablespoon 1 tablespoon all-purpose flour Helps bind the filling.
- 0.5 cup 1/2 cup unsalted butter, melted Key for a buttery crust.
Filling
- 16 ounces 16 ounces cream cheese, softened The creamy main ingredient.
- 1 cup 1 cup white sugar Sweetens the filling.
- 2 large 2 large eggs Helps set the cheesecake.
- 1/3 cup 1/3 cup sour cream Adds tangy flavor.
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
Topping
- 1 can 1 can cherry pie filling Luscious topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line 18 muffin cups with foil-lined wrappers.
- In a bowl, stir together the melted butter and graham cracker crumbs.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
Making the Filling
- In a separate bowl, beat together the cream cheese and sugar until smooth.
- Add eggs, sour cream, vanilla, and flour; blend well until incorporated.
- Spoon the cream cheese filling into each crust, filling about 1/2 inch from the top.
Baking and Cooling
- Bake for 20–25 minutes, until the centers are slightly jiggly.
- Let cool for 20 minutes in the pan before refrigerating.
- Chill for at least 2 hours to set completely.
Serving
- Before serving, spoon cherry pie filling over each cheesecake.
Notes
For a unique flavor, consider adding lemon zest or almond extract to the filling. Top with whipped cream for extra indulgence.