Description
Mini Cherry Cheesecake Cups are a delightful and easy-to-make dessert that combines a creamy cheesecake filling with a sweet cherry topping, all served in a convenient cup.
Ingredients
Scale
- 1 cup (100 g) graham cracker crumbs (or digestive biscuits)
- 3 tbsp sugar
- 4 tbsp (60 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp sour cream (optional, for extra creaminess)
- 1 can (about 20 oz / 560 g) cherry pie filling or homemade cherry compote
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter.
- Spoon about 1 tbsp mixture into each liner, pressing down firmly.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently.
- Stir in vanilla and sour cream (if using).
- Spoon filling evenly over prepared crusts.
- Bake 18–20 minutes, until centers are set but slightly jiggly.
- Cool in the pan, then refrigerate at least 2 hours.
- Once chilled, spoon cherry pie filling (or compote) over each cheesecake cup.
- Serve straight from the fridge for best texture.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These cheesecake cups can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the cherry topping with other fruits like blueberries or strawberries.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg