Description
Creamy, smooth mini cherry cheesecakes baked in cupcake liners with a buttery graham cracker crust and topped with sweet cherry pie filling. A perfect make-ahead dessert for parties or holidays.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- Filling:
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Topping:
- 1 can cherry pie filling (or homemade)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each cupcake liner to form the crust.
- In another bowl, beat softened cream cheese until smooth. Add sugar, eggs, and vanilla. Mix until creamy and lump-free.
- Spoon the filling evenly over each crust, filling each liner about ¾ full.
- Bake for 18–20 minutes, or until the tops are just set and slightly golden.
- Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each mini cheesecake with a spoonful of cherry pie filling.
- Chill in the refrigerator for at least 2 hours before serving (overnight is best).
Notes
Try other toppings like blueberry, lemon curd, or fresh berries. These cheesecakes can be made 1–2 days ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecake, cherry cheesecake cupcakes, no-fail cheesecake, bite-size dessert, party dessert