Mini Cherry Cheesecakes – Simple Steps, Big Flavor!
Mini Cherry Cheesecakes are very simple but indulgent desserts consisting of a crunchy graham cracker crust, rich cheesecake filling, and cherry pie filling as a perfect topping. Made in a muffin tin, these quick and easy-to-devour treats are great for birthdays, holiday celebrations, potlucks, or lounging at home when the sweet tooth calls.
Ingredients
For The Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For The Cheesecake:
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For The Topping:
- 1 cup cherry pie filling
Instructions
Step 1: Prepare The Crust
- Preheat the oven to 325°F (163°C). Prepare a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Using a spoon, add about 1 tablespoon of the mixture into each cupcake liner and work it firmly to create a base for the crust.
- Bake for 5 minutes and let it slightly cool, allowing it to set, so that when you pour in the cheesecake batter, it won’t crumble apart.
Step 2: Make The Cheesecake Filling
- In a mixing bowl, blend cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the egg and mix until fully combined. Do not over-mix. Over-aerating the batter can cause cracking.
Step 3: Assemble & Bake
- Spoon the cheesecake batter over the pre-baked crusts, filling each cup about three-quarters full.
- Bake for 15 to 18 minutes or until the centers are set but just barely jiggly.
- Let the cooled cheesecakes come to room temperature and refrigerate them for at least 2 hours. Cooling allows flavors to develop and properly sets the filling.
Step 4: Add The Cherry Topping
- Once chilled, top each cheesecake with a spoon of cherry pie filling.
- Serve chilled; enjoy! Best served directly from the fridge.