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A close up of mini cherry cheesecakes, with ridges from a muffin paper liner on the sides, and 4 canned cherries on top.
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Mini Cherry Cheesecakes

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.
Prep Time20 mins
Cook Time20 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Servings: 10
Calories: 223kcal


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)


Calories: 223kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 158mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg