Mini Cherry Cheesecakes
Mini Cherry Cheesecakes are a delightful treat that combines rich cheesecake with cherry pie filling, served in a buttery graham cracker crust. Perfect for any occasion, these individual portions are both cute and convenient.
Servings: 18 servings
Calories: 250kcal
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs For a delightful crunch
- 1/2 cup unsalted butter, melted To bind the crust
For the Filling
- 16 ounces cream cheese, softened Should be at room temperature for easy mixing
- 1 cup white sugar For sweetness
- 2 large eggs To bind all ingredients together
- 1/3 cup sour cream Contributes creaminess
- 1 teaspoon vanilla extract Elevates the flavor
- 1 tablespoon all-purpose flour Adds structure to the filling
For Topping
- 1 can cherry pie filling Adds a pop of color and fruitiness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line 18 muffin cups with foil-lined wrappers.
- In a mixing bowl, combine melted butter and graham cracker crumbs, then press about 1 tablespoon of this mixture into the bottom of each muffin cup.
Filling
- Use an electric mixer to beat together softened cream cheese and white sugar until creamy and smooth.
- Incorporate the eggs, sour cream, vanilla extract, and flour into the mixture, and mix well until fully combined.
Baking
- Spoon the cheesecake filling into each cup, filling them about 1/2 inch from the top.
- Bake for 20-25 minutes or until the centers are slightly jiggly.
- Allow them to cool for about 20 minutes at room temperature, then refrigerate for at least 2 hours.
Serving
- Just before serving, spoon a generous amount of cherry pie filling on top of each cheesecake.
Notes
For an extra fluffy cheesecake, ensure cream cheese is well-beaten. Consider adding lemon zest for a fresh twist or swirling in chocolate syrup. Leftovers can be stored in an airtight container in the refrigerator for up to a week.