Name: Mini Cherry Cheesecakes – Simple Steps, Big Flavor!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 tsp vanilla extract; 1 large egg; 1 cup cherry pie filling

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If you’re short on time but still want a homemade dessert that delivers, these Mini Cherry Cheesecakes are my go-to. You get that creamy center, graham cracker crunch, and cherry topping—all done in a muffin tin.

I’ve made this mini cherry cheesecake recipe so many times for birthdays, holidays, and even just because. What I like most is how simple they are to make and how well they hold up in the fridge, ready whenever a cheesecake craving hits.

These cheesecake mini treats are the kind of dessert that makes people think you spent more time than you did.

How To Make Mini Cherry Cheesecakes In 30 Minutes

Mini Cherry Cheesecakes are very simple but indulgent desserts consisting of a crunchy graham cracker crust, rich cheesecake filling, and cherry pie filling as a perfect topping. Made in a muffin tin, these quick and easy-to-devour treats are great for birthdays, holiday celebrations, potlucks, or lounging at home when the sweet tooth calls.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Cuisine: American
Course: Dessert

Difficulty Level: Easy
Yield: 12 mini cheesecakes
Calories Per serving: ~180 kcal

Ingredients

For The Crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For The Cheesecake:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract

1 large egg

For The Topping:

1 cup cherry pie filling

Pie Filling & Topping Cherry

Ingredient Notes:

Graham Cracker: I recommend crushing the crackers into fine crumbs in a food processor as this is the best way texture for the crust works. If you are unable to find graham crackers, digestive biscuits work just fine, too.
Cream Cheese: Make sure it is soft at room temperature for a smooth filling; lumps may form and affect the cheesecake’s texture if the cream cheese is cold.
Cherry Pie filling: Cherry pie filling can be store-bought or homemade for a fresher flavor. For a richer taste, you could make cherry compote with fresh cherries, sugar, and some lemon juice.

Instructions

Step 1: Prepare The Crust

Preheat the oven to 325°F (163°C). Prepare a muffin tin with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
Using a spoon, add about 1 tablespoon of the mixture into each cupcake liner and work it firmly to create a base for the crust.

Bake for 5 minutes and let it slightly cool, allowing it to set, so that when you pour in the cheesecake batter, it won’t crumble apart.

Step 2: Make The Cheesecake Filling

In a mixing bowl, blend cream cheese and sugar until smooth and creamy.
Add the vanilla extract and mix well.

Add the egg and mix until fully combined. Do not over-mix. Over-aerating the batter can cause cracking.

Step 3: Assemble & Bake

Spoon the cheesecake batter over the pre-baked crusts, filling each cup about three-quarters full.
Bake for 15 to 18 minutes or until the centers are set but just barely jiggly.

Let the cooled cheesecakes come to room temperature and refrigerate them for at least 2 hours. Cooling allows flavors to develop and properly sets the filling.

Step 4: Add The Cherry Topping

Once chilled, top each cheesecake with a spoon of cherry pie filling.
Serve chilled; enjoy! Best served directly from the fridge.

Video Tutorial:

Tips For The Best Mini Cherry Cheesecakes

Use Room Temperature Ingredients: Room temperature ingredients will help avoid lumps in the cheesecake filling for a smooth texture.
Don’T Overmix: Overmixing can incorporate too much air and cause the surface to crack.
Chill for Maximum Flavor: Chilling in the fridge for some hours will improve the flavor and texture. The cheesecake would stand overnight in the fridge for a firmer texture.

Muffin Tin Linings: Use cupcake liners for easy removal of cheesecakes and to prevent them from sticking.

Variations

With this cheesecake pie recipe, you can vary the flavors easily and give them your personal touch. For a non-cherry cheesecake pie, swap out the cherry pie filling for blueberry, strawberry, or raspberry.

Drizzle chocolate or caramel sauce on top for indulgence. Better yet, use chocolate graham crackers or crushed Oreos in place of regular graham crackers for a different flavor in the crust.

You can also add a bit of lemon zest for flavor and that splash of refreshing citrus Notes. To crown the masterpiece, coat it with whipped cream for gluttonous perfection.

Frequently Asked Questions

Can I Make These Cheesecakes Ahead Of Time?

Yes! Store them in an airtight container in the refrigerator for up to 4 days. They taste even better the next day as the flavors meld together.

Can I Freeze Mini Cherry Cheesecakes?

Yes! Freeze them without the topping for up to 2 months. Once thawed, add the cherry pie filling before serving. To thaw, place them in the fridge overnight.

What If I Don’t Have A Muffin Pan?

You can use silicone molds or a mini tart pan instead. Just make sure to grease the molds well to prevent sticking.

Can I Use Low-Fat Cream Cheese?

Yes, but the texture may be slightly less creamy. Full-fat cream cheese provides the best results.

Can I Make A No-Bake Version Of These Mini Cheesecakes?

Yes! Simply skip the baking step and refrigerate the cheesecakes for at least 4 hours to allow them to set properly.

The mini cherry cheesecakes are the ideal treat for all occasions: easy to prepare, full of flavor, and always a crowd-pleaser. For a holiday, birthday, or just to satisfy that sweet tooth, these cheesecakes are guaranteed to prove their worth.

Give them a try today and please comment on how they come out! Have fun baking!