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!
These cherry cheesecake cupcakes are perfect for holiday entertaining, mid-week desserts, and great for family gatherings and parties.
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.
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.
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.
Looking for even more Cheesecake Recipes
- No Bake Dalgona Coffee Cheesecake | No need to turn your oven on for this no bake coffee cheesecake. It is so easy to make and loaded with incredible flavor.
- Instant Pot Tiramisu Cheesecake | If you have an Instant Pot you might love this tiramisu cheesecake. Loads of flavor, rich, decadent, and a gorgeous cheesecake to serve up.
- Mini Chocolate Chip Cheesecakes | Check out this mini cheesecake recipe that is tangy and loaded with sweet chocolate morsels in every bite.
Mini Cherry Cheesecakes
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/4 cup butter melted
- 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
- 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.
- 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.