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5.0 from 15 votes

Mini Cherry Cheesecakes

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 28 mins
Servings: 12
Calories: 140 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350F and line a 12-count mini cupcake pan with liners.
  2. 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.
  3. Evenly divide the graham cracker crumbs among each liner and gently pack them down; set aside.
  4. 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.
  5. Once the mixture is smooth, add the Greek yogurt or sour cream, egg, lemon juice, vanilla, and beat again on medium speed until smooth.
  6. Evenly divide the filling mixture (about 1 tablespoon) to the top of the crusts.
  7. 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.
  8. 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.
  9. Place the cheesecakes in the fridge and allow to chill for about 1 hour, or as desired, before serving.
  10. Topping - You can add the cherry filling, as desired, either before you place the cheesecakes in the fridge or after right before serving them.
  11. 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

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

% 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.