Mini Cherry Cheesecakes
Mini Cherry Cheesecakes are bite-sized treats featuring a creamy filling and a sweet cherry topping, perfect for any occasion.
Servings: 18 servings
Calories: 200kcal
Ingredients
Crust Ingredients
- 1/2 cup unsalted butter, melted Provides a rich, buttery flavor for the crust.
- 1 1/2 cups graham cracker crumbs Lends a delightful crunch to each cheesecake.
Filling Ingredients
- 16 ounces cream cheese, softened The star ingredient that makes the filling creamy.
- 1 cup white sugar Offers the right amount of sweetness.
- 2 large eggs Crucial for binding the ingredients.
- 1/3 cup sour cream Contributes to a smooth, creamy texture.
- 1 teaspoon vanilla extract Infuses the filling with a lovely hint of aroma.
- 1 tablespoon all-purpose flour Adds structure to the filling.
Topping
- 1 can cherry pie filling Adds fruity flavor and visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line 18 muffin cups with foil-lined wrappers.
- In a medium bowl, combine melted butter and graham cracker crumbs, and mix well.
- Press about one tablespoon of the mixture into each muffin cup to form a crust.
Cheesecake Filling
- In another bowl, beat softened cream cheese and sugar until creamy and smooth.
- Gradually beat in eggs, then sour cream, vanilla extract, and flour until everything is combined.
- Carefully spoon the cheesecake filling into each cup, leaving about half an inch from the top.
Baking
- Bake for 20-25 minutes, or until the centers are slightly jiggly.
- Once baked, cool for about 20 minutes, then chill in the refrigerator for at least 2 hours.
Serving
- Top each cheesecake with a spoonful of cherry pie filling before serving.
Notes
Ensure cream cheese is softened to room temperature for a smooth filling. Add lemon zest or drizzle chocolate sauce for variations. Use high-quality ingredients for better taste.