5 from 6 votes
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Single Serve Mini Cherry Cheesecakes

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Mini cherry cheesecakes are a sinfully delicious bite-size dessert. Buttery graham cracker crust is filled with a velvety cheesecake, baked in a muffin tin, and then topped with cherry pie filling. These single-serve cheesecakes are a decadent dessert!

A plate of cherry cheesecake with a piece taken out with a fork on the side.

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I love making these mini cheesecakes for entertaining guests to having them on hand for a mid-day treat. The best part of all is this is a versatile dessert you can top any way you would like.

If you’re like me and love cheesecake, be sure to try out these unicorn cheesecakes on a stick. Another great cheesecake to try is this caramel cheesecake brownie cheesecake. It’s so rich and decadent!

What are Mini Cheesecakes?

Mini cheesecakes are cheesecakes baked in muffin tins. These single-serve desserts are made with a homemade graham cracker crust and a simple cheesecake filling. They are baked to perfection and then topped with a delicious cherry pie filling.

Whether you are serving mini cherry cheesecakes up for a summer bash, birthday party or need an easy dessert to make for a potluck event, these easy cheesecakes are a crowd-pleaser.

Why You’ll Love This Recipe

  • Easy everyday ingredients are needed for this cheesecake recipe.
  • Made from scratch!
  • A single serving size so you can serve each person their own single-serve dessert.
  • They’re so versatile! Top them with chocolate, pie filling, fruit compote, and more.
  • No water bath is needed to make this mini cheesecake recipe.

What are Mini Cherry Cheesecakes Made Of?

Ingredients for mini cherry cheesecakes.
  1. You can use any type of pie filling for this recipe. Blueberry, blackberry, lemon curd, etc.
  1. Swap the graham cracker crust out with an Oreo cookie, vanilla wafer, or even crushed chocolate graham crackers for a twist on flavor.
  2. Add a different type of extract to alter the flavor of the cheesecakes if you want. Orange, lemon, and almond all work well.
  3. Using room temperature ingredients will help ensure the ingredients blend well and create a nice texture.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How To Make Mini Cherry Cheesecakes

A bowl of crushed Grahams and a cheesecake mixture are added to a muffin tin.
  1. Preheat the oven. Then crush your graham crackers into a fine crumb.
  2. Add in melted butter and mix to create a sand-like texture. (Photo 1)
  3. Line cupcake liners with paper liners. Then add the graham cracker mixture into each muffin tin, and press it down to pack it in. (Photo 2)
  4. In a mixer, add cream cheese, sugar, salt, lemon juice, vanilla, and eggs. Mix to combine. (Photo 3)
  5. Spoon mixture into each muffin tin. (Photo 4)
Collage of baked cherry cheesecakes on a muffin tin topped with cherry pie fillings.
  1. Bake as directed, and then allow the mini cheesecakes to cool. Then refrigerate for 2 hours. (Photo 5)
  2. Spoon pie filling on top of each mini cheesecake. Then serve and enjoy. (Photos 6 & 7)
Mini cheesecakes with cherry pie fillings sitting on a cooling rack.

Recipe Tips

  • Ensure to add liners to the muffin tin; otherwise, the cheesecakes can stick in the pan.
  • When you add the crust to the cupcake liners, make sure to pack it very well. That way, when you go to eat, they stay pressed.
  • Ensure the cheesecakes cool completely before topping because the texture will be set up more once it is fully cooled.
  • Adding graham crackers to a food processor is going to give you the best texture. You can also buy pre-crushed graham cracker crumbs.
  • Feel free to use a mini muffin tin instead of a classic muffin tin. Just bake for less time.
  • To change the texture, mix in some mini chocolate chips, cookie crumbles, or other mix-in style items.

Topping Ideas For Mini Cheesecakes

Here are a few of our favorite topping ideas for these mini cheesecakes. Do them all with the same toppings or mix in match.

  • Fruit pie filling
  • Fruit compote
  • Chocolate ganache
  • Hot fudge, chocolate sauce, or caramel sauce
  • Crumbled candy bars, cookies, or your favorite other crumbly toppings
  • Melted chocolate or chocolate syrup drizzled on top.
  • Sprinkles

Storing Tips


You can store these mini cheesecakes in the refrigerator for around 4-5 days. Be sure to store them in an airtight container so they don’t take on any funky refrigerator odors (just in case you have some leftover Quesabirria tacos in there!) and keep them chilled until right before serving. They will spoil if left out at room temperature.

These cheesecake bites can be made a day ahead of time from when you plan to serve them up. This is a great make-ahead dessert option.

Serving Suggestions

Consider whipping some penne alla vodka for dinner with cheesecake as the dessert. This is a great pairing of the two flavors. Or, if you want to serve this up as a dessert, consider this Tinto de Verano for a drink to pair next to the cheesecakes.

Cherry cheesecake with a piece taken out sitting on a table with a fork on the side.

More Dessert Recipes:

Mini Cannoli
Mini Pumpkin Pop Tarts
Acorn Shaped Mini Pumpkin Muffins

Recipe FAQs

Do I need to use a water bath for mini cheesecakes?

Unlike larger cheesecakes, these mini versions typically do not require a water bath. However, gently baking them at the recommended temperature helps to prevent cracking and ensures an evenly cooked cheesecake.

How can I prevent my mini cheesecakes from cracking?

Cracking is caused if you overmix the batter once you add in the egg. Or it cracks if you overbake the cheesecake. Just know if the cheesecakes crack on top, you can cover it up with a topping of choice, and it still is a delicious dessert.

Can I substitute cream cheese with a low-fat option?

Yes, you can substitute regular cream cheese with low-fat cream cheese, but remember that it may change the texture and taste of the cheesecake slightly.

Can I make these mini cheesecakes ahead of time?

Absolutely! These cheesecakes can be made up to 2 days in advance and stored in the refrigerator. Just add the cherry topping before serving.

How do I know when my mini cheesecakes are done baking?

Your cheesecakes are done when the center has just a little jiggle to it when you wiggle the pan. You will also see the sides of the cheesecake are slightly golden.

Should the crust be baked before adding the cheesecake batter?

No, the crust does not need to be baked before adding the cheesecake batter. It will bake while the cheesecake is baking.

Can I use fresh cherries instead of pie filling?

Yes, you can use fresh cherries instead of canned cherries. However, keep in mind that fresh cherries may require extra preparation, such as pitting and chopping.

Can I freeze these Mini Cheesecakes?

You can freeze these mini cheesecakes for up to a month. Just be sure to thaw them in the refrigerator before serving. Then, thaw in the fridge overnight or on the counter at room temperature for about an hour.

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Close up of cherry cheesecake with a piece taken out with a fork on the side.
5 from 6 votes

Mini Cherry Cheesecakes

Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yields 15 servings
Mini Cherry Cheesecakes are a tasty single serve cheesecake that are topped with a cherry pie filling. This is a great dessert for a crowd or to make and keep on hand in the freezer for when you get a sweet craving.


  • 2 Cups Crushed Graham Crackers
  • 6 Tablespoons Butter melted
  • 2 8oz Packs Cream Cheese, softened
  • ½ Cup Granulated Sugar
  • Pinch Salt
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Vanilla Extract
  • 2 Large Eggs
  • 1 21oz Can Cherry Pie Filling


  • Preheat oven to 350 °F (177 °C) degrees. Then line muffin tin with paper liners and set aside.
  • Crush the graham crackers and then add in the butter and mix to create a sand-like texture.
    2 Cups Crushed Graham Crackers,6 Tablespoons Butter
  • Add 2 tablespoons of crumbs in each muffin tin. Press down well to pack down the graham crackers.
  • In a bowl or stand mixer, add the cream cheese, sugar, salt, lemon juice, vanilla, and eggs. Mix on low until combined.
    2 8oz Packs Cream Cheese, softened,1/2 Cup Granulated Sugar,Pinch Salt,2 teaspoons Lemon Juice,2 teaspoons Vanilla Extract,2 Large Eggs
  • Spoon into the muffin tins, and fill almost to the top.
  • Bake as directed for 15-18 minutes or until the cheesecakes are baked through.
  • Cool for a bit at room temperature. Then refrigerate for at least 2 hours in the fridge.
  • Spoon your pie filling on top of each muffin tin cheesecake. Then serve and enjoy.
    1 21oz Can Cherry Pie Filling


  • Graham Crackers – You can use pre-crumbled graham crackers or crush your own. 
  • Crust – Consider using an Oreo cookie, Vanilla wafer, or even chocolate graham crackers to change up the flavor. 
  • Mix-Ins – Mix in some mini chocolate chips, swirl in fruit jam, etc. These mini cheesecakes are so easy to change up to your taste!
  • Topping – In the post, there is a list of different topping ideas. You do not have to use the cherry pie filling. 
  • Freezer – Make these ahead and freeze them in an airtight container for a quick bite of decadence any time you like!

Nutrition Information

Calories: 127kcal (6%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 34mg (11%) Sodium: 124mg (5%) Potassium: 33mg (1%) Fiber: 0.4g (2%) Sugar: 10g (11%) Vitamin A: 174IU (3%) Vitamin C: 0.3mg Vitamin D: 0.1µg (1%) Calcium: 14mg (1%) Iron: 1mg (6%)

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  1. 5 stars
    These handheld mini cheesecakes were a hit! I put these out on my dessert table for my last gathering and they didn’t last for even 10 minutes!

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