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! Add your favorite pie filling topper!

For all you cheesecake lovers, these delicious Oreo Cheesecake Bites are perfect for parties or weeknight desserts! Or give our easy no bake mini cheesecakes a try next!

Mini cheesecakes topped with cherry pie filling.

Why this Recipe Works

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.

  • Versatile recipe. Swap out flavors of crust and topping for a unique combination.
  • Made in a mini muffin pan, these one bite treats are great for holidays!
  • Freezer friendly. Freeze the baked cheesecakes before adding the topping!

Ingredient Notes

Ingredients needed to make mini cherry cheesecakes.

Graham cracker crumbs. I use whole graham crackers and make my own crumbs, but store bought crumbs are fine too (although I find them lacking in flavor. You can use almost any cookie…nilla wafer, oreo, and gingersnaps are my favorite.

Cream Cheese. Full fat is a must here for the creamiest cheesecake.

Pie Filling. My family grew up using cherry pie filling, however any flavor would be fantastic!

How to Make Cherry Cheesecake

Step by step photos showing how to make mini cherry cheescakes.

Don’t be intimidated by their petite size – Mini Cherry Cheesecakes aren’t hard to make! Just 3 simple layers.

Crust. 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!

Much like my mini no bake cheesecakes, you can swap out the graham cracker crust, for Nilla wafers or Oreo cookies!

Filling. 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.

Cherry pie filling being spooned onto a mini cheesecake.

Topping. 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!

You could also add homemade whipped cream and fresh berries too!

Refrigerate until ready to enjoy. These are best enjoyed chilled!

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! However, a hand held mixer works just fine too!

Recipe FAQs

Can I make these in a regular muffin pan?

Yes, but you will need to add a few more minutes of baking time.

How can I tell if my mini cheesecakes are done baking?

The cheesecakes are baked when the center is mostly set but not fully solid. If you gently jiggle the pan, the center of each cheesecake should wobble slightly but not appear watery.

Why are my mini cheesecakes sinking?

If your cheesecakes are sinking, over beating the batter is often the culprit. Beating for too long, incorporates excess air which can result in sunken mini cheesecakes. To avoid over mixing, bring your ingredients to room temperature before using. Room temperature ingredients are easier to incorporate, requiring less mixing.

Can I use homemade cherry pie filling instead of canned?

Yes, your favorite homemade cherry pie filling should work equally well here! Make sure it is fully cooled before adding to the mini cheesecakes.

Mini cherry cheesecake unwrapped and being picked up.

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!

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!


For the crust:

  • ½ cup unsalted butter
  • 1 ¼ cup graham cracker crumbs (about 9 full size crackers)
  • ¼ cup granulated sugar

For the cheesecake:

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


  1. Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and ¼ 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 ⅔ 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:



Serving Size:


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?

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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**

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Posted on October 7, 2021

Comments & Reviews

  1. I have a recipe that uses vanilla wafers for the crust, and mini muffin foil cupcake liners are used. I’ll have to try these with the graham cracker crust.

  2. Made these for a family get together and they were a HUGE hit. Everyone loved them and couldn’t resist having 3 or 4! Thanks for the great recipe.

  3. 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!

  4. Hi there! How long would I bake these if I were to use a regular muffin pan, not for mini cheesecakes

  5. 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.

  6. 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!

  7. 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.

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