Mini Cherry Cheesecakes

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor!

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These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor! #cheesecake #christmas

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Bite sized cherry cheesecakes. Easy to make, delicious to eat, and makes 4 dozen treats. That’s a lot of bites. Although, trust me when I say how easy it is to just polish off a good 3 or 4 (or 12) in one sitting.

This is one of my husband’s favorite desserts. I think it may be one of the reasons why he stuck around at my crazy family holiday gatherings (no offense family). He knew my mom would pull out a big batch of these. At least it gave him something to compliment my mom on food-wise (no offense mom, but we know how picky he is).  Funny though. For a man who hates “goopy” and condiments, and cream cheese, and sour cream, and mayonnaise…he LOVES these.

Don’t worry, I won’t complain. I enjoy when the rest of the family likes what I make. At least then I’m not the only one wearing stretchy pants. Oh, wait, I’m sorry…”yoga pants.”

How to make Cherry Cheesecake:

  • You’ll start by making your graham cracker crust. I know some people buy the already made crumbs, but I find that they don’t have a good taste to them. So grab your food processor (or blender) and process your graham crackers to a fine crumb. Add the butter and sugar and mix well. Add about 1-2 tsp of crust to each paper liner. Press firmly. I use a tart shaper for this!
  • For the filling, you’ll want to beat your cream cheese for several minutes with the egg, vanilla, and sugar. It will be creamy and fluffy! Add enough filling to each tin to fill 2/3 full.
  • Bake in 350 degree oven for about 17-20 minutes. Remove and cool completely.
  • Top each cheesecake with a dollop of cherry pie filling, making sure that at least one cherry gets on each bite! Refrigerate until ready to enjoy.
  • Still need tips? Check out the video tutorial below!

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor!

You’ll need these items to make Mini Cherry Cheesecake Bites:

  • First, you’ll need a mini cupcake pan with paper liners! We actually have three of these pans so that I can have the next batches ready to go while one is in the oven!
  • I use a tart shaper to press my crust firmly into the pan. This tool is also handy when making Nut Cups.
  • Beating the cream cheese until smooth and creamy takes about 3-5 minutes. It’s easy to do when you have a KitchenAid mixer!

If you love this Mini Cherry Cheesecake recipe, you’ll also enjoy….

  • Cherry Cheesecake Dip. All the fun of a frosting, topped with cherries…but in a snack form!
  • Go big or go home. This full size S’mores Cheesecake is so fun…and perfect for a crowd. Cut the slices small as it’s rich and decadent!
  • This easy Pumpkin Cheesecake Bars Recipe makes such an excellent treat to enjoy for any autumnal holiday celebration. Or make year round like I do!
  • Bright, colorful swirls make this Rainbow Cheesecake pretty to look at, and this is my favorite fluffy cheesecake recipe with a hint of lemon- divine!

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These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor!

Mini Cherry Cheesecake recipe and video:

 

Mini Cherry Cheesecakes

Yield: 4 dozen

Prep Time:15 minutes

Cook Time:17-20 minutes

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor!

Ingredients:

For the crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cup graham cracker crumbs (about 9 full size crackers)
  • 1/4 cup granulated sugar

For the cheesecake:

  • 2 large eggs
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 21 oz can of cherry pie filling

Directions:

  1. Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
  2. Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
  3. Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
  4. To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!

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These Mini Cherry Cheesecakes show up at all holidays in our family. Just like an original cheesecake, these bite sized treats are packed with creamy flavor! #cheesecake #holiday #cherrycheesecake

**This delicious Mini Cherry Cheesecakes recipe was first published on Shugary Sweets on December 21, 2011. The photos were updated in October 2017 and the recipe was republished April 6, 2018**

Mini Cherry Cheesecakes

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20 comments on “Mini Cherry Cheesecakes”

  1. Bring on the “yoga pants” because cheesecake is definitely where it is at!!! You want to know something really funny? My husband can’t stand mayonnaise either:-)

  2. I love this! These are cute and anything with cheesecake is delicious 🙂 my bf & his family LOVE anything cherry.

    Aimee, you better believe I’m wearing yoga pants all Christmas break. Bring it on! Although, it’ll only mask the fact I still fit into clothes 😉 but it’s ok, that’s what new years resolutions are for, right?

  3. Those look delicious!! I am going to be trying this recipe out! I am your newest follower. I found you at Sweet Bees and Bumblebees.
    Jill
    twoyellowbirdsdecor.blogspot.com
    Would love if you stopped by and said Hi:)

  4. OMG. I died! My boyfriend will LOVE these since he just about licks the walls of the Cheesecake Factory whenever we walk by (read: he isn’t a wall licker; he just likes cheesecake A LOT).
    Question: do you need to refrigerate these after they’re done baking and cooling like normal cheesecakes do to chill? If so, how long? Thanks!

  5. Look at all of you trying to impress boyfriends. Yes ladies, it works, heehee!!

    @Hayley, yes, put in refrigerator after baking. Top with cherry before serving (I keep the can of cherries in fridge too).

  6. looks great! i bet it tastes great too!

  7. I would definitely eat 4 or a dozen of these! Perfect way to serve cheesecake at a holiday gathering!

  8. Blog hopping from This Chick Cooks…I can’t wait to try these! Perfect portion size…if you can stop at one or two! They looks so yummy, I might not be able to! Thanks for sharing

  9. Would love you to join us on creative Thursday (which is changing this week to creative mondays ?http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_21.html

  10. luvmypeaches

    Trying to figure out if I use the TraderJoe’s pumpkin cream cheese I bought, with eggs and less sugar… I can impress the heck out of someone this thanksgiving!! LOL!

  11. BitsyBet

    I’m making these for the women’s Christmas party at my church, but I’m making them regular cupcake size.

  12. Rebecca

    These look great. I would love to make these for the holidays at my in laws but they live about five hours away. Any suggestions on how to travel with these to ensure freshness and eliminate the possibility of spoilage? Thanks

  13. Teresa

    Can’t wait to try I love cherry cheese cake thanks for sharing!!!

  14. These mini cheesecakes are adorable! I love combining cheesecake with cherries – YUM 🙂

  15. Sandy wedge

    Could you freeze these?

  16. Diana

    Anyone know how long to bake if using regular size muffin tin?

  17. linda

    Do they need to be cooled before add cherry pie filling?

  18. Angela

    How long can these be stored in the fridge for? And can I add the cherries before storing in fridge 

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