Bite size perfection, Mini Cherry Cheesecakes are the potluck and party dessert you need. Easy to make and always the first to vanish.
Prep Time15 minutesmins
Cook Time18 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr33 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cherry Cheesecake, Mini Cheesecake
Servings: 15
Calories: 225kcal
Author: Kellie
Cost: $10
Equipment
1 mini cupcake pan
Ingredients
2CupsCrushed Graham Crackers
6TablespoonsButtermelted
28oz Packs Cream Cheese, softened
1/2CupGranulated Sugar
PinchSalt
2teaspoonsLemon Juice
2teaspoonsVanilla Extract
2Large Eggs
121oz Can Cherry Pie Filling or our Homemade Cherry Pie Filling
Instructions
Preheat oven to 350°F.
Add the crushed graham crackers and melted butter to a medium mixing bowl and mix well.
Line a cupcake pan with paper liners then add 2 Tablespoons of the crumbs to each. Press well into the bottom, I used a small glass to help do this evenly.
In the bowl of your mixer, add the softened cream cheese, sugar, salt, lemon juice, vanilla and eggs.
Mix on low until combined.
Spoon over the crumbs in the liners. Fill almost to the top (they don’t rise too much).
Bake in the oven for 15-18 minutes.
Remove and allow to cool to room temperature, then place in the refrigerator to set for 2 hours.
Spoon the cherry pie filling over the top of each mini cheesecake for serving.
Notes
Mini Cherry Cheesecakes are perfect for making in advance. Just store in the refrigerator until ready to serve.