Ingredient List
For the Graham Cracker Crust:
  • ⅔ cups graham cracker crumbs (about 5 full sheets graham crackers)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
For the Cheesecake Filling:
  • 8 ounces full-fat Cream cheese, softened
  • ¼ cup granulated sugar
  • ¼ cup full-fat sour cream
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 large egg, at room temperature
For the Topping:
  • 1 cup cherry pie filling
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.

  • Image: Mini Cherry Cheesecake Pin

    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.

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