Mini Cherry Cheesecakes
These deliciously Mini Cherry Cheesecakes have a homemade graham cracker crust with a dollop of cherry pie filling on top make them your next favorite dessert! If you are looking for other easy dessert ideas, check out this Apple Egg Roll recipe.
Servings 10 servings
Baking Temp 350°F
Equipment
- Standard muffin pan
- Foil cupcake liners
- 2 medium mixing bowls
- Handheld or stand mixer
Ingredients
- ⅔ cups graham cracker crumbs (about 5 full sheets graham crackers)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
Making the Mini Cherry Cheesecakes
- Preheat oven to 350°F. Line standard muffin pan with 10 foil liners. (There will be 2 empty.)
- In a medium bowl, combine graham cracker crumbs with butter and 1 tablespoon sugar. Evenly divide crust mixture among the 10 liners, about 1 ½ tablespoons each. Firmly press crust into liner using the bottom of a small glass. Prebake crust for 5 minutes.
- Meanwhile, combine cream cheese and ¼ cup sugar in a second bowl. Beat on medium-high speed until the mixture is smooth and creamy, about 1 minute.
- Add the sour cream, vanilla and lemon juice; beat until combined. Add the egg and beat on medium speed, just until combined. The batter will be thick.
- Using a medium cookie scoop, divide the cheesecake batter evenly among the 10 prebaked crusts.
- Bake for 18-20 minutes, until edges are set and centers only slightly jiggle. There may be some cracks in the tops.
- Cool at room temperature for 30 minutes, then chill in refrigerator for at least 2 hours.
- Once chilled, top each mini cheesecake with about 1 ½ tablespoons of cherry pie filling and serve.
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