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Homemade Mini Cherry Cheesecake photo

Mini Cherry Cheesecake

These Mini Cherry Cheesecakes are a delightful treat! Creamy and rich with a buttery crust, they're perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1/2 cup unsalted butter melted
  • 1 cup graham cracker crumbs
For the Filling:
  • 16 ounces cream cheese softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 can cherry pie filling

Equipment

  • 12-Cup Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

Mini Cherry Cheesecake Cooking Guide
  1. Step 1: Preheat your oven to 325°F (160°C) for even baking.
  2. Step 2: In a medium bowl, combine graham cracker crumbs and melted butter until well-coated.
  3. Step 3: Line your muffin tin with cupcake liners and press the graham cracker mixture firmly into the bottom.
  4. Step 4: Beat softened cream cheese until smooth, then gradually add sugar.
  5. Step 5: Add eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in sour cream, vanilla extract, and flour until smooth.
  7. Step 7: Spoon cream cheese filling over prepared crusts in muffin tin, filling each about 3/4 full.
  8. Step 8: Bake for 20-25 minutes until edges are set and centers jiggle slightly.
  9. Step 9: Cool in muffin tin for 10 minutes, then transfer to a cooling rack.
  10. Step 10: Top each cheesecake with cherry pie filling once cool.
  11. Step 11: Refrigerate for at least 2 hours before serving for best flavor.

Notes

  • For a dairy-free option, use dairy-free cream cheese and sour cream alternatives.
  • To make gluten-free, substitute the graham cracker crumbs with gluten-free cookie crumbs.
  • Allow cheesecakes to cool completely for the best texture and flavor.