Description
Delight in these creamy mini cherry cheesecakes featuring a buttery graham cracker crust and luscious cherry pie topping. Perfectly portioned for holidays, parties, or gift-giving, these individual treats combine a smooth cream cheese filling with sweet cherry pie filling for a festive and irresistible dessert.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp melted butter
Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Topping:
- 1 can (about 21 oz) cherry pie filling
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to prepare for baking the mini cheesecakes.
- Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a lined muffin tin to form the crusts.
- Make the filling: In a mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract together until the mixture is smooth and creamy without lumps.
- Assemble and bake: Spoon the cream cheese filling over the prepared crusts in the muffin tin, dividing it evenly among the cups. Bake in the preheated oven for 15 to 18 minutes, or until the edges are set and the center slightly jiggles.
- Cool: Remove the cheesecakes from the oven and let them cool completely at room temperature, then chill them in the refrigerator to set fully.
- Add topping: Once chilled, top each mini cheesecake with a spoonful of cherry pie filling just before serving.
Notes
- For best texture, chill the mini cheesecakes for at least 1 hour before serving to allow them to set properly.
- Use mini cupcake liners to create bite-sized portions that are perfect for parties or snacking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
