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Mini Cherry Cheesecakes

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 1 cup of Graham Crackers crushed into crumbs
  • 4 tbsp butter melted
  • 2 tbsp sugar
Cheesecake:
  • 16 oz cream cheese softened to room temperature
  • ½ cup sour cream
  • ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • cherry pie filling

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees. Line a muffin pan with paper liners.
  2. Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl. Mix until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
  3. Place into the oven and bake for 5-6 minutes or until golden brown. Remove from the oven and let it cool completely.
  4. Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
  5. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
  6. Allow them to completely cool in the muffin pan.
  7. Place in the refrigerator to chill.
  8. Spoon some cherry pie filling on top right before serving. Enjoy.