Mini Cherry Cheesecakes
When it comes to desserts, there’s a certain charm in bite-sized portions. Mini desserts, in particular, have a way of making an event feel more personal and festive. A Mini Cherry Cheesecake, topped with a sweet, juicy cherry pie filling, combines everything you could want in a dessert: flavor, presentation, and the convenience of single-serve portions. If you’ve ever craved a rich, creamy cheesecake but didn’t want the hassle of slicing up a large cake, mini cheesecakes are the answer.
Ingredients
- ½ cup unsalted butter melted
- 1½ cups graham cracker crumbs
- 16 ounces cream cheese softened
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can cherry pie filling
Instructions
- Preheat oven to 350°F.
- Prepare tins: Fill 18 muffin tins with foil-lined wrappers.
- Make base: In a medium bowl, combine melted butter and graham cracker crumbs. Press about 1 tablespoon of the mixture in the bottom of each wrapper.
- Mix filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, sour cream, vanilla, and flour.
- Fill cups: Scoop mixture into wrappers, filling to about ½ inch from the top.
- Bake: 20-25 minutes until slightly jiggly in the middle.
- Cool: Let sit for 20 minutes, then refrigerate for at least two hours.
- Serve: Top each with cherry pie filling before serving.
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