Description
Creamy, bite-sized cheesecakes with buttery graham cracker crusts, topped with glossy cherries. Perfect for parties or a make-ahead dessert!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling (or fresh cherries simmered with sugar & cornstarch)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until sandy.
- Press about 1 tbsp of mixture firmly into each muffin cup.
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs, one at a time. Stir in sour cream and vanilla.
- Divide batter evenly over crusts.
- Bake 18–20 minutes, until centers are set but slightly jiggly.
- Cool to room temperature, then refrigerate at least 2 hours.
- Spoon cherry pie filling over each mini cheesecake.
- Keep chilled until serving.
Notes
- These mini cheesecakes can be made ahead of time and stored in the refrigerator.
- Feel free to use fresh cherries instead of canned for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg