Easy Mini Cherry Cheesecakes
You know that feeling when you bite into something sweet and creamy, and it just takes you right back to your childhood? That’s exactly what these mini cherry cheesecakes do for me. My grandma used to make tiny little cheesecakes during holidays, and I loved how each bite was like a burst of tangy cherry goodness wrapped in velvety richness. They’re small but mighty in flavor—perfect for sharing or sneaking a couple when no one’s looking. Plus, baking them in mini form means they’re quick to bake and even quicker to disappear. Trust me when I say, these little delights will become your go-to dessert for any occasion where you want to impress without fussing.
Quick Facts
- Yield: Serves 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (including chilling)
Ingredients
For the Main Dish:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup canned cherry pie filling
For the Sauce / Garnish (if applicable):
- Optional: fresh cherries or a dusting of powdered sugar for garnish
How I Make It
Step 1:
Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir it until the mixture feels like wet sand. This crumb mix forms the perfect buttery base, so press about a tablespoon firmly into each cup of a greased or lined muffin tin.
Step 2:
Next, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add in 2/3 cup sugar and mix well. Then, one at a time, beat in the eggs just until blended. Finally, stir in the vanilla extract and sour cream to make the filling extra rich and velvety.
Step 3:
Carefully spoon the cream cheese filling over each crumb crust, filling each cup almost to the top but leaving a small border so it doesn’t spill over while baking.
Step 4:
Pop the tin into your preheated oven and bake for about 20-25 minutes. You want the centers to be set but still slightly jiggly—think pudding consistency. This ensures the final cheesecake is creamy, not dry.
Step 5:
Once baked, let the cheesecakes cool completely at room temperature, then chill them in the refrigerator for at least 2 hours—or preferably overnight. This chilling step is key to letting the flavors meld and the texture firm up.
Step 6:
Just before serving, top each mini cheesecake with a generous spoonful of cherry pie filling. If you want to get fancy, sprinkle some powdered sugar or add a fresh cherry on top for that extra pop of color and sweetness.
Variations & Tips
- Swap graham crackers for digestive biscuits or shortbread for a twist on the crust flavor.
- Add a teaspoon of lemon zest to the filling for a bright, refreshing note.
- If you don’t have sour cream, plain Greek yogurt works well too.
- Use fresh or frozen cherries simmered with a bit of sugar as an alternative to canned pie filling.
- Press down the crust firmly and evenly to prevent crumbling when serving.
- Room temperature cream cheese ensures a smooth filling without lumps—don’t rush this step.
How I Like to Serve It
These mini cheesecakes are perfect for summer picnics or holiday parties where guests want something sweet but not too heavy. I love pairing them with a cup of hot coffee or tea to balance the sweetness. They’re also a hit as individual treats at casual get-togethers or a fun finish to a dinner date night at home.
Notes
- Store leftovers tightly covered in the fridge for up to 4 days.
- If you want to prep ahead, bake and chill cheesecakes, then add cherry topping just before serving.
Closing: These mini cherry cheesecakes are one of those recipes that feel fancy but come together with ease every time—making them a reliable favorite in my kitchen.
