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Mini Cherry Cheesecakes

These Mini Cherry Cheesecake are packed with a full-size cheesecake flavor in a bite-size form and topped with some delicious cherry pie filling!
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4.6 from 10 votes
mini cheesecake on a square white plate with a red and white checked linen behind it

Whip up these Mini Cherry Cheesecakes that are packed with a full-size cheesecake flavor, in a bite-size form. Top with some delicious cherry pie filling and these mini cheesecakes will be the highlight of your dinner!

mini cheesecake on a square white plate with a red and white checked linen behind it

These cherry cheesecake cupcakes are perfect for holiday entertaining, mid-week desserts, and great for family gatherings and parties.

If you need more mini cheesecake recipes in your life, be sure to check out these Mini Chocolate Chip Cheesecakes, No Bake Mini Lemon Cheesecakes, and these Mini Oreo Cheesecakes!

A classic graham cracker crust is what I reached for with these mini cherry cheesecakes. But, you can swap it out for an Oreo cookie, vanilla wafer, or even gingersnap cookies.

How to make Mini Cherry Cheesecakes

Step 1: Start by working on your golden graham cracker crust. You will mix the graham cracker crumbs, sugar, and butter in a bowl and then press some of it down in your paper liner that’s in the muffin tin.

Make sure to use something to press down the graham cracker crust to make it solid and pressed tight.

Step 2: Next work on your cheesecake batter. Pop the cream cheese and sugar in a large glass mixing bowl and beat with a hand mixer. You can also use a stand mixer for this.

Next add the sour cream, vanilla extract, and salt. Beat until combined. Scrape down the sides and bottom of the bowl.

Lastly, add in the eggs one at a time and beat until you can no longer see any bits of egg. Scrape down the bowl again and then add the second egg and beat until just incorporated.

You want to work with softened cream cheese, otherwise, you won’t get that creamy texture that you want.

Step 3: Pour your batter on top of the graham cracker crust and then bake as directed in the printable recipe card below.

Step 4: Once your cheesecakes are done and fully cooled you can then store them in the fridge. When ready, top with the pie filling, and serve these delightful mini cheesecakes.

cheesecake cupcake on a white plate with other cheesecakes behind in on a white platter

Can you freeze Mini Cherry Cheesecakes

You can freeze these mini cherry cheesecakes. I would recommend leaving the pie filling off and adding after you’ve thawed the cheesecakes.

Just place the cheesecakes in a freezer-safe container and store up to 3 months. When you want one, take out of the freezer and do a quick thaw on the counter for around 30 minutes.

For a slower defrost, place your cheesecakes in the fridge and allow them to thaw overnight. They will make a tasty grab-and-go dessert.

Can you use Homemade Cherry Pie Filling?

Of course you are more than welcome to use homemade cherry pie filling. I don’t mind canned and it makes prep a lot easier.

But if you have homemade on hand or want to make up a batch, go right ahead. It will compliment the cheesecake base very nicely.

close up of a mini cheesecake cupcake in its paper liner with real cherries behind the cheesecake

Looking for even more Cheesecake Recipes

mini cheesecake on a square white plate with a red and white checked linen behind it
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4.6 from 10 votes

Mini Cherry Cheesecakes

These Mini Cherry Cheesecake are packed with a full-size cheesecake flavor in a bite-size form and topped with some delicious cherry pie filling!
Course Dessert
Cuisine American
Keyword Mini Cherry Cheesecakes
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 35 minutes
Servings 12 mini cheesecakes
Calories 310kcal

Ingredients

Graham Cracker Crust

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup butter melted

Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup full-fat sour cream
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 21 ounces canned cherry pie filling

Instructions

Crust

  • Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
  • In a medium bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are all coated with the butter.
  • Using a tablespoon measuring spoon, scoop a tablespoon into each cupcake liner.
  • Using a flat bottomed glass, press the cup into the crust to make a firm crust. Set aside.

Cheesecake Filling

  • In a large bowl, add in the cream cheese and sugar. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.
  • Add the sour cream, vanilla, and salt. Beat until combined.
  • Add in the eggs one at a time and beat just until the egg is incorporated. Scrape down the bowl before adding the next.
  • Scoop 1 1/4 tablespoons of the cheesecake mixture into the crust.
  • Scoop 1 teaspoon of cherry filling on top of the cheesecake mixture.
  • Scoop an additional 1 1/4 tablespoons of cream cheese mixture onto the cherry filling.
  • Place in the preheated oven and bake for 17-22 minutes or until the edges are firm and the center is set.
  • Let the cheesecakes sit at room temperature until completely cooled.
  • Place the cheesecakes in the fridge to chill overnight.
  • Before serving, spoon cherry pie filling on top of the cheesecake.
  • Store in an airtight container in the fridge.

Nutrition

Calories: 310kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 241mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Show me! Tag @thebestcheesecakerecipes and hashtag it #thebestcheesecakerecipes!

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