Mini Cherry Cheesecakes

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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!

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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 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

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!

TOOLS TO MAKE MINI CHERRY CHEESECAKE BITES

Even though the recipe is easy to make, a few simple tools will make the process of making mini cheesecakes even easier.

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

It’s no secret that my friends love cheesecake almost as much as I do! If you love my Mini Cherry Cheesecake recipe, you’ll love some of these other cheesecake recipes from my friends and me.

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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Mini Cherry Cheesecake recipe:

Yield: 4 dozen

Mini Cherry Cheesecakes

Print

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: 66 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 17mg Carbohydrates: 10g Fiber: 0g Sugar: 6g Protein: 1g

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

**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**

See the recipe Mini Cherry Cheesecake on YouTube

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