Mini Cherry cheesecake




Graham Cracker Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tablespoons granulated sugar
  • ¼ cup butter melted

Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • ½ cup full-fat sour cream
  • ¾ teaspoon vanilla extract
  •  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.

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 ¼ tablespoons of the cheesecake mixture into the crust.
  • Scoop 1 teaspoon of cherry filling on top of the cheesecake mixture.
  • Scoop an additional 1 ¼ 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.


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

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