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!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Cheesecake
Cuisine: American
Keyword: cheesecake bites recipe, cherry cheesecake, cherry pie cheesecakes, mini cheesecake bites, mini cheesecake recipe
1 ¼cupgraham cracker crumbsabout 9 full size crackers
¼cupgranulated sugar
For the cheesecake:
2large eggs
2packagescream cheese, softened8 ounce each
1cupgranulated sugar
1teaspoonvanilla extract
21ouncecan 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!
Video
Notes
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!
Storage: Keep cheesecakes in refrigerator for up to 5 days. Freeze (without pie filling) for up to 3 months.