Easy Mini Cheesecakes Recipe with Cherry Topping (Print version)
Creamy muffin-tin mini cheesecakes with a buttery graham crust and glossy cherry topping.
# Ingredients:
For the crust
01 -
1 cup (100 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/8 teaspoon fine salt
04 -
4 tablespoons (56 g) unsalted butter, melted
For the cheesecake filling
05 -
16 oz (450 g) full-fat cream cheese, softened
06 -
1/2 cup (100 g) granulated sugar
07 -
1/4 cup (60 g) sour cream, room temperature
08 -
2 large eggs, room temperature
09 -
1 teaspoon vanilla extract
10 -
1 teaspoon fresh lemon juice
11 -
1/8 teaspoon fine salt
For the cherry topping
12 -
1 cup (about 260 g) cherry pie filling
13 -
1 teaspoon lemon zest, optional
# Instructions:
01 -
Heat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
02 -
Stir graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Divide among the liners and press firmly into the bottoms. Bake for 5 minutes.
03 -
Beat the softened cream cheese until completely smooth. Add the sugar and beat until creamy, scraping the bowl as needed.
04 -
Mix in sour cream, vanilla, lemon juice, and salt. Add the eggs one at a time and mix on low just until the batter is smooth.
05 -
Divide the batter over the warm crusts, filling each liner about three-quarters full. Bake for 16-18 minutes, until the edges are set and the centers still wobble slightly.
06 -
Cool in the pan for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours or overnight.
07 -
Spoon cherry pie filling over each chilled cheesecake. Add a little lemon zest if using, then serve cold.
# Good to know:
01 -
Chill at least 2 hours before serving for the best texture.
02 -
Top with cherries after chilling for the neatest presentation.
03 -
The cheesecakes can be baked 1-2 days ahead.