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

    1. Yes, freeze them before adding the cherry pie filling on top! Then thaw in fridge and add cherry pie filling before serving 🙂

  2. 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

  3. 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!

  4. 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

  5. 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

  6. 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).

  7. 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!

  8. 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.
    Would love if you stopped by and said Hi:)

  9. 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?

  10. 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:-)

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