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Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

While grocery shopping this week, my daughter grabbed a can of cherry pie filling and asked if I could make something using it. After doing some research online, I found a mini cheesecake recipe that looked perfect over at Chef Savvy. I decided to make these cute little mini cheesecakes for this week’s school lunch treat and top them with the cherry pie filling. Needless to say, my kids, both loved these mini cherry cheesecakes! My husband and I each tried one and thought they were amazing too. I especially loved the graham cracker crust – it was so tasty! The cheesecake was creamy and tangy without being overly sweet which I really liked, too. My kids were excited to see what I made with the cherry pie filling and they are really enjoying their lunchbox treats this week.

Mini Cherry Cheesecakes

How to Make Mini Cherry Cheesecakes

Preheat oven to 325 degrees. Line a muffin pan with paper liners.

Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl. Mix until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.

Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.

Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.

Mini Cherry Cheesecakes

Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.

Allow them to cool in the muffin tin completely. Place in the refrigerator to chill. Spoon some cherry pie filling on top right before serving. Enjoy.

Mini Cherry Cheesecakes

 

Mini Cherry Cheesecakes

 

Yield: 12   

Total Time: 40 minutes +/-

Ingredients:

Crust:

1 cup of graham crackers, crushed into crumbs
4 tbsp butter, melted
2 tbsp sugar

Cheesecake:

16 oz cream cheese, softened to room temperature
1/2 cup sour cream
1/4 cup sugar
2 eggs
1 tsp vanilla extract
Cherry pie filling

Directions:

Preheat oven to 325 degrees. Line a muffin pan with paper liners.

Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl. Mix until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.

Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.

Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.

Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.

Allow them to cool in the muffin tin completely. Place in the refrigerator to chill. Spoon some cherry pie filling on top right before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Chef Savvy

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13 Comments

  1. These little babies look really good and would be perfect to use at a party.

  2. Love cheesecake! And these mini ones are such a good idea — perfect portion control. Assuming one doesn’t eat two. 🙂

  3. these are absolutely perfect! my mom made something like this for my wedding day brunch, so i will forever be fond of them. 🙂

  4. Good thing your kids’ school(s) doesn’t try to ban any food the kids really like. Mini cheesecakes are so much fun! I like them because it’s an automatic limit on my frivolous but delicious calories. Yours are perfect with the cherry pie filling on top.

  5. Delectable, Pam! I just pinned this recipe because I know Tabi will LOVE them!!! There’s just something about kids liking minis I think. As John said, great portion control as long as you only eat one, lol…(which may be difficult with these:)

    Thanks for sharing, Pam…

  6. If only you knew how much I’ve been craving cherry pie lately! This seems like the perfect way to satisfy that.

  7. Made these today! Delish!
    The key ingredient why these turn out so good and smooth is the sour cream. They were perfect!

    Will be making again for a party in 2 weeks,

    Thank you for sharing!
    Trisha

  8. Barbara Daley says:

    can these be frozen before you add the cherry topping?

    1. Barbara,

      I’ve never tried so I’m not sure. I assume it would be okay as long as you cover them very well. Please let me know how they turn out if you give it a try.

      -Pam