Mini Cherry Cheesecakes
Delightful individual-sized cheesecakes featuring a creamy filling and a sweet graham cracker crust topped with luscious cherry pie filling.
Servings: 18 servings
Calories: 225kcal
Ingredients
Crust Ingredients
- 1 tablespoon all-purpose flour Helps bind the cheesecake.
- 1/2 cup unsalted butter, melted Adds richness and moisture.
- 1 1/2 cups graham cracker crumbs Provides a crunchy base.
Cheesecake Filling Ingredients
- 16 ounces cream cheese, softened The star ingredient for creaminess.
- 2 large eggs Helps set the cheesecake.
- 1/3 cup sour cream Adds extra creaminess and tang.
- 1 teaspoon vanilla extract For flavor.
- 1 cup white sugar Sweetens the filling.
Topping
- 1 can cherry pie filling To top the cheesecakes.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare 18 muffin cups with foil-lined wrappers.
- In a mixing bowl, stir together the melted butter and graham cracker crumbs until resembling wet sand, then press 1 tablespoon of the mixture into each muffin cup.
Cheesecake Filling
- In a separate bowl, beat the softened cream cheese and sugar together until creamy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition, then incorporate sour cream, vanilla extract, and flour until combined.
- Spoon the filling into the prepared muffin cups, leaving 1/2 inch space at the top.
Baking
- Bake for 20-25 minutes or until the centers are slightly jiggly, they will firm up as they cool.
- Allow them to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set.
Serving
- Before serving, generously spoon cherry pie filling over each cheesecake.
Notes
For best results, use room temperature ingredients and consider flavor variations with different fruit toppings.