These Mini Cherry Cheesecakes have been showing up at our family holidays for years, and they’re still one of my husband’s favorite desserts. I love them because you get everything that’s good about a full-size cheesecake (buttery graham crust, creamy filling, cherry topping) in an easy, bite size dessert.
Look for a slight wobble in the center when these come out of the oven, that’s how you know they are done. I’ve done the trial and error (30 years ago) so you can trust they are easy and delicious.
This recipe was originally published in December 2011. I updated the images in 2019 and added new recipe notes in September 2026.
Bite Size Cheesecake Recipe
Bite-sized Mini Cherry Cheesecakes. Easy to make, delicious to eat, and makes 4 dozen treats. Thatโs 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!
Mini Cherry Cheesecake Ingredient Notes
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. Be sure to choose the block cream cheese (not the cream cheese in a tub).
Pie Filling. My family grew up using cherry pie filling, however any flavor would be fantastic!
How to Make Cherry Cheesecake
Donโt be intimidated by their petite size – Mini Cherry Cheesecakes arenโt hard to make! Just 3 simple layers.
Crust.
- Youโll start by making your graham cracker crust. I know some people buy the already made crumbs, but I find that they donโt 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, youโll want to beat your cream cheese for several minutes with the egg, vanilla extract, 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.
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, youโll 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 Pecan Tassies and Apple Pecan Cups.
- Beating the cream cheese until smooth and creamy takes about 3-5 minutes. Itโs easy to do when you have a KitchenAid mixer! However, a hand held mixer works just fine too!
Recipe FAQs
Yes, but you will need to add a few more minutes of baking time.
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.
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.
Yes, your favorite homemade cherry pie filling should work equally well here! Make sure it is fully cooled before adding to the mini cheesecakes.
More Easy Dessert Recipes
- Try out these easy and sweet Mini Caramel Apple Cheesecakes for everyone at the party to enjoy their own!
- Don’t miss out on tasting this nutty and sweet Pistachio Cherry Cheesecake this Spring season!
- Bake a batch of Cake Mix Cookies for a thick, chewy treat! No one will know they are made of cake mix!
- This rich, decadent Chocolate Cheesecake is a chocolate lovers heaven! Same with this easy to make Chocolate Chip Cookie Pie too!
- Make some of these easy Pecan Pie Cheesecake Bars for a quick on-the-go sweet treat!
For all you cheesecake lovers, these delicious Oreo Cheesecake Bites are perfect for parties or weeknight desserts! Or give my easy no bake mini cheesecakes a try next!
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Mini Cherry Cheesecakes
Ingredients
For the crust:
- โ cup unsalted butter, melted
- 1 ยผ cup graham cracker crumbs about 9 full size crackers
- ยผ cup granulated sugar
For the cheesecake:
- 2 large eggs
- 2 packages cream cheese, softened 8 ounce each
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 21 ounce can cherry pie filling
Instructions
- Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
- 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.
- Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
- To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
Notes
- First, youโll 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. Itโs easy to do when you have a KitchenAid mixer! However, a hand held mixer works just fine too!
- Storage: Keep cheesecakes in refrigerator for up to 5 days. Freeze (without pie filling) for up to 3 months.
Video
Nutrition
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!
Oh I am thinking these will looks so pretty on my Christmas table this holiday! Everyone will love them!ย
These little bites are seriously so addictive and wonderful! Very easy to make and everyone loves them.
How long can these be stored in the fridge for? And can I add the cherries before storing in fridgeย
Do they need to be cooled before add cherry pie filling?
Yes, you’ll want to chill them ๐
Hi Aimee how long do they need to be chilled before putting the topping?
They are best served cold, so I would say at least 3 hours.
Anyone know how long to bake if using regular size muffin tin?
Could you freeze these?
Yes, freeze them before adding the cherry pie filling on top! Then thaw in fridge and add cherry pie filling before serving ๐
These mini cheesecakes are adorable! I love combining cheesecake with cherries – YUM ๐
Can’t wait to try I love cherry cheese cake thanks for sharing!!!
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
I’m making these for the women’s Christmas party at my church, but I’m making them regular cupcake size.
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!
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
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
I would definitely eat 4 or a dozen of these! Perfect way to serve cheesecake at a holiday gathering!
looks great! i bet it tastes great too!
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).
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!
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:)
I love this! These are cute and anything with cheesecake is delicious ๐ 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 ๐ but it’s ok, that’s what new years resolutions are for, right?
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:-)