Mini Cherry Cheesecakes Recipe
User Reviews
5
Mini Cherry Cheesecakes Recipe
Description
The crust combines melted unsalted butter with graham cracker crumbs and sugar pressed into paper-lined mini muffin cups. The cream cheese filling is whipped with eggs, sugar, and vanilla until smooth and poured over the crust. Baking at 350 degrees Fahrenheit for about 17-20 minutes sets the cheesecake without browning overly, maintaining a creamy texture. Once cooled, topping with cherry pie filling adds sweet and fruity flavor accents with each serving.
The mini portions provide variety and ease for serving at parties or as treats. The combination of creamy cheesecake and the crispy crumb crust is familiar and comforting. Using a tart shaper tool helps evenly press the crust into pans for consistent size and shape.
These cheesecakes should be kept refrigerated, and they can be stored for up to five days. Freezing without the cherry topping preserves them for up to three months for make-ahead convenience.
Ingredients
For the crust:
- ½ cup butter unsalted
- 1 ¼ cup graham cracker crumbs about 9 full size crackers
- ¼ cup granulated sugar
For the cheesecake:
- 2 egg large
- 2 packages cream cheese 8 ounce each, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 21 ounce cherry pie filling canned
Instructions
- Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
- Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
- Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
- To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
Notes
- A mini muffin pan with paper liners is necessary to shape and bake the cheesecakes evenly.
- A tart shaper tool can be used to press the crust firmly and evenly into each cup for uniformity.
- Beat cream cheese for 3-5 minutes until smooth and creamy for best texture.
- Store baked cheesecakes refrigerated up to five days, and freeze without cherry topping for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 13mg | 4% |
| Sodium | 17mg | 1% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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