These mini cherry cheesecakes are the perfect miniature cheesecakes with a buttery sweet graham cracker crust, smooth, creamy, and tangy cheesecake filling, and topped with cherry pie filling. They’re a great easy dessert for any occasion.
These mini cherry cheesecakes are so much easier than a large cheesecake. You don’t need a special pan (just a regular muffin pan), and no water bath is needed either. The cheesecakes might crack a little as they bake, but the tops fall in as they cool, hiding the cracks and making the perfect little pocket for the cherry pie filling on top.
Mini cherry cheesecakes are so cute and easy, perfect for a variety of occasions. They would be so fun for an easy but elegant Valentine’s Day dessert, enjoy them at a summer BBQ, Christmas dessert, or honestly any day of the week, or year, because they’re easy and so delicious you’ll want to enjoy them all the time.
How to make Mini Cherry Cheesecakes?
Start by getting your cream cheese, sour cream, egg, etc out on the counter top and let them come to room temperature for an hour or two.
Make the graham cracker crust by blending up some graham crackers until you have a nice crumbly mixture. Then stir that up with a little sugar, and melted butter. Scoop a spoonful into each of the muffin spots (lined with paper liners) and press the crumbs down into the crust with the back of a spoon. Bake the crust for a few minutes in the oven.
Let the crust cool for a few minutes as you make up your cheesecake filling. Beat your cream cheese in a large bowl until it’s nice and smooth. Then add in the sugar, heavy cream, and sour cream and mix it together until it’s smooth, mix it for a couple minutes.
Bake the cheesecake up in the oven until the edges of the cheesecakes are set. The middles may puff up, and be a little jiggly still.
Remove the pan from the oven and let it cool on the counter top for 1 hour. Then place them in the fridge to chill for another hour.
Top your mini cheesecakes with a spoonful or two of canned cherry pie filling (I add about 3 to 4 cherries each).
Top with a homemade whipped cream if desired, I add mine to a ziptop bag with a 1M tip.
Tips for making Mini Cherry Cheesecakes:
- Bring your cheesecake filling ingredients to room temperature before combining them. This really helps the ingredients blend smoothly, without lumps, and helps avoid cracks.
- Make sure to use brick style cream cheese, the spreadable versions sold in the tubs won’t set up correctly.
- Instead of cherry pie filling try blueberry, apple, peach, strawberry, etc. pie filling. I just grab a can from the store, but homemade should work too.
- Try an Oreo cookie crust instead of a graham cracker crust. You’ll want about 2/3 cup of Oreo crumbs, or you can stick a whole Oreo cookie in the bottom of each muffin liner.
How to store Mini Cherry Cheesecakes?
Store the prepared mini cherry cheesecakes in the fridge in an airtight, or other covered container for up to 4 days.
You can also store the mini cheesecakes wrapped individually in plastic wrap in the freezer for up to 2 months, but store them without the toppings as the pie filling doesn’t freeze well. Let them thaw in the fridge for a couple hours, or overnight as needed, then top them with their toppings as desired.
Because these last for a few days in the fridge, they are a great make ahead dessert.
These mini cherry cheesecakes are such an adorable, and delicious mini dessert. They’re already portion sized cheesecakes, and perfect for finishing up any meal.
Looking for more cheesecake desserts?
- Blueberry Cheesecake
- No Bake Strawberry Cheesecake
- Strawberry Cheesecake Ice Cream
- Mini Chocolate Chip Cookie Cheesecakes
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Mini Cherry Cheesecakes
For the Crust:
- 5 whole graham cracker cookies
- 2 tsp sugar
- 2 TBS butter (melted)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 6 TBS white sugar
- 2 TBS heavy cream
- 2 TBS sour cream
- 1 tsp vanilla extract
- 1 egg
- 1 TBS flour
- 1 pinch salt
For the Topping:
- 12 oz cherry pie filling
- 2 cups homemade whipped cream (optional)
- Preheat the oven to 350 degrees Fahrenheit. Line 10 spots in a muffin pan with paper liners.
- Pulse your graham cracker crumbs in a blender or food processor until you have a fine crumb.
- Add the sugar and melted butter to the graham cracker crumbs and mix with a fork until combined.
- Scoop about 1 TBS of graham cracker crumbs into each cupcake liner. Press down the crumbs into the bottom of the muffin liners.
- Bake the crust in the preheated oven for 5 minutes.
- Allow the crust to cool for a few minutes when done.
For the Cheesecake Filling:
- In a large bowl, mix your cream cheese till smooth. A whisk attachment on a hand mixer, or stand mixer works well.
- Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth.
- Stir in the vanilla extract and egg and stir until just combined.
- Toss in the salt and flour and lightly stir it into the mixture until evenly combined.
- Scoop about 2 to 3 Tablespoons of the cream cheese mixture evenly into the prepared graham cracker crusts.
- Place cheesecakes in the heated oven and bake for 18 to 20 minutes until the sides are set but the center is just slightly jiggly.
- Remove the pan from the oven and let the cheesecakes cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled.
For the Topping:
- Add a scoop or two of cherry pie filling onto the tops of each of the mini cheesecakes. (About 3 to 4 actual cherries)