Mini Cherry Cheesecakes
User Reviews
5.0
15 reviews
Excellent
Mini Cherry Cheesecakes
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Mini Cherry Cheesecakes - Fun and adorable mini cheesecakes have a crunchy graham cracker crust, a creamy cheesecake filling, and are topped with cherry pie filling but you can top them with anything you’d like! EASY, sure to impress, and mini food always tastes BETTER!
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Ingredients
Crust
- 3 ounces Graham crackers about 6 crackers (or about 3/4 cup store bought graham cracker crumbs)
- 1 tablespoon unsalted butter melted
- 2 teaspoons granulated sugar
Filling
- 8 ounces brick style cream cheese very well softened*
- ⅓ cup + 1 tablespoon granulated sugar
- 3 tablespoons greek yogurt or sour cream
- 1 large egg
- 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
- *It is extremely important that your cream cheese is SOFT.
- You should pull it out of your refrigerator at least 2 hours before making, but 4 hours is better.
- Also, you need to use brick-style cream cheese. More "spreadable" versions of cream cheese sold in tubs isn't recommended because the cheesecake won't set up properly.
- I have only made the recipe with full-fat cream cheese and can't say whether reduced or fat free cream cheese will work. I definitely don't recommend fat-free. Reduced fat may work but I would just use full fat to be safe.
Nutrition Information
Show Details
Serving
1
Calories
140kcal
(7%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
38mg
(13%)
Sodium
115mg
(5%)
Sugar
5g
(10%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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