★★★★★

Mini Cherry Cheesecakes

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

Hand holding a mini cheesecake with cherry pie filling with plate of more cheesecakes in background.

Bite-sized Mini 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) of these mini cheesecakes in one sitting.

This mini cheesecake recipe 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 cheesecake.

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

Don’t be intimidated by their petite size – Mini Cherry Cheesecakes aren’t hard to make!

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 cheesecake 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.

To turn these tiny cheesecakes into Mini Cherry Cheesecakes, 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. These are best enjoyed chilled!

Still need tips? Check out the video tutorial below!

Mini cheesecakes with cherry pie filling on a white cake platter.

Tools used

  • 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!

More Cheesecake recipes

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!

Perfect Instant Pot Reese’s Cheesecake recipe. So easy, sooooo good!

Cherry cheesecake cups on a white cake platter.

More Easy Desserts

 
Yield: 4 dozen

Mini Cherry Cheesecakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size 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

Instructions

  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!

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 17mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

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

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on November 11, 2019

Comments & Reviews

  1. How can you go wrong with these?? Cheesecake and cherries and bite sized! Of course I wind up eating more than a slice worth haha. So delicous!

  2. Do not make these. I have been baking for 45 years with a wonderful track record. My daughter who will be visiting for Christmas had one request…mini cherry cheesecakes please. I stumbled upon this blog and decided this would be the recipe I would make. This is by far the worst recipe ever concocted. I ended up with a pile of mush contained by butter drenched tartlet papers  that resembled nothing close to cheesecake. More than disappointing. I will not be visiting this blog again. Stick with Betty Crocker!

    1. OUCH. My family has been making these for years, as have many readers. Sometimes things happen in the kitchen and maybe you miscounted the number of cups or something? Or maybe your oven isn’t working properly.

  3. These remind me of when I was little….but I would eat the topping and put the cheesecake back on the dessert tray. I don’t do that anymore. LOL!

  4. I love mini desserts for entertaining where everyone can help themselves! They are so pretty for the holidays and great so I can have a little sweet without an entire slice.

Leave a Reply

Your email address will not be published. Required fields are marked *