Mini Cherry Cheesecakes

Close up of cherry cheesecake with a piece taken out with a fork on the side.

5 from 6 votes

Mini Cherry Cheesecakes

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.

Prep Time15

Cook Time18

Total Time33

Course: Desserts

Cuisine: American

Servings: servings

Calories: 127kcal

Author: Kim Schob

Equipment

Ingredients

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

Instructions

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.
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.
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.

Notes

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