Mini Cherry Cheesecakes
User Reviews
5
Mini Cherry Cheesecakes
Description
This recipe starts with a graham cracker crust made from crushed crackers mixed with melted butter and sugar, pressed into mini cupcake liners to form a firm base. The filling combines softened brick-style cream cheese with sugar, Greek yogurt or sour cream, an egg, lemon juice, and vanilla extract, whipped until smooth to impart richness and slight tang. The filling is portioned atop the crust and baked at 350°F for 17 to 20 minutes.
After baking, the cheesecakes cool gradually in the oven with the door open and then at room temperature to set properly, preserving a creamy yet firm texture. The cherry pie filling used as a topping adds a sweet and slightly tart note that complements the cheesecake base. These mini treats are perfect for serving individually at gatherings or as a portion-controlled dessert.
Softened cream cheese is crucial for smooth filling consistency, and using the brick-style cream cheese ensures proper texture and firmness of the finished cheesecake.
Ingredients
Crust
- 3 ounces graham crackers about 6 crackers (or about 3/4 cup store bought graham cracker crumbs)
- 1 tablespoon butter melted, unsalted
- 2 teaspoons granulated sugar
Filling
- 8 ounces cream cheese very well softened, brick style
- ⅓ cup granulated sugar + 1 tablespoon
- 3 tablespoons Greek yogurt or sour cream
- 1 egg large
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping
- cherry pie filling as desired
Instructions
- Preheat the oven to 350F and line a 12-count mini cupcake pan with liners.
- Crust - Crush the graham crackers in a food processor, add the melted butter and granulated sugar, and process again until the crumbs are very fine.
- Evenly divide the graham cracker crumbs among each liner and gently pack them down; set aside.
- Filling - Using a stand mixer fitted with a whisk attachment (or handheld electric mixer), beat together the cream cheese and sugar on medium speed until smooth.
- Once the mixture is smooth, add the Greek yogurt or sour cream, egg, lemon juice, vanilla, and beat again on medium speed until smooth.
- Evenly divide the filling mixture (about 1 tablespoon) to the top of the crusts.
- Bake for 17 to 20 minutes, then turn off the oven and open the oven door and allow the cheesecakes to cool in the oven for 1 hour.
- Remove the pan from the oven and allow the cheesecakes to sit in the pan on a wire rack at room temperature for 1 more hour.
- Place the cheesecakes in the fridge and allow to chill for about 1 hour, or as desired, before serving.
- Topping - You can add the cherry filling, as desired, either before you place the cheesecakes in the fridge or after right before serving them.
- Cheesecakes will keep airtight in the fridge for up to 4 days noting the crust will soften after about 1 day.
Notes
- Use brick-style cream cheese softened for at least 2 to 4 hours for proper texture and setting.
- Avoid tub-style cream cheese as it may prevent the cheesecake from setting correctly.
- Use full-fat cream cheese for best results; reduced-fat or fat-free varieties are not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 140kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 38mg | 13% |
| Sodium | 115mg | 5% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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