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Mini Cherry Cheesecakes Recipe

Mini Cherry Cheesecakes are the ultimate crowd-pleasing dessert: rich, creamy, and topped with sweet-tart cherries. With a buttery graham cracker crust and a smooth filling, these individual treats are elegant enough for special occasions and easy enough for everyday indulgence. Make them ahead, freeze them for later, or enjoy them fresh—they’re always a hit.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 38 minutes
Servings 12 mini cheesecakes

Ingredients
  

For the crust:

  • 1 cup graham cracker crumbs about 8 full sheets
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar

For the filling:

  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the topping:

  • 1 cup cherry pie filling store-bought or homemade

Instructions
 

  • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  • In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  • Spoon about a tablespoon of the mixture into each cupcake liner and press firmly to form the crust. Set aside.
  • In a large bowl, beat the cream cheese until smooth.
  • Add the sugar and vanilla extract, and beat until fully incorporated.
  • Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
  • Divide the filling evenly among the liners, filling each about 3/4 full.
  • Bake for 16-18 minutes, or until centers are set.
  • Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Chill in the refrigerator for at least 2 hours.
  • Before serving, top each cheesecake with a spoonful of cherry pie filling.

Notes

  • Use full-fat cream cheese for best texture.
  • Don’t overbake; cheesecakes will firm up as they chill.
  • Add the cherry topping just before serving to keep the fruit fresh.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze without topping for up to 1 month; thaw in fridge before serving.