Description
Indulge in these delightful mini cherry cheesecakes, perfectly portioned for any occasion with a balance of creamy sweetness and tart cherry topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Cherry pie filling (for topping)
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the mixture firmly into mini cupcake liners in a muffin tin.
- Beat the softened cream cheese until smooth.
- Add in 1/2 cup sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing until smooth.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for 20-25 minutes or until set.
- Cool in the tin before transferring to a wire rack.
- Top each cheesecake with cherry pie filling and chill in the refrigerator for at least an hour before serving.
Notes
Make sure your cream cheese and eggs are at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg