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Mini Cherry Cheesecake

Mini Cherry Cheesecake – Creamy, Sweet & Perfectly Bite-Sized
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Delicious mini cheesecakes topped with sweet cherry pie filling, perfect for any dessert lover.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F.
  2. Fill 18 muffin tins with foil-lined wrappers. The wrappers with the inside foil lining peel better from this dessert.
  3. In a medium bowl, stir together melted butter and graham cracker crumbs until mixed.
  4. Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
  5. In a large bowl, beat the cream cheese with the white sugar until smooth. Scrape down the sides of the bowl often.
  6. Beat in the eggs until well mixed. Again, scrape down the sides of the bowl often.
  7. Beat in the sour cream, vanilla, and flour until well mixed.
  8. Scoop the cheesecake mixture into each cupcake wrapper. Fill until each is filled to about ½ inch from the top. They will rise a bit while baking, so don’t overfill.
  9. Bake for 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.
  10. Remove from oven and let cool for 20 minutes before placing in fridge to cool completely. These will need to cool in fridge for at least two hours before serving.
  11. Top each with a scoop of cherry pie filling before serving.

Notes

  • Let the mini cheesecakes cool completely before topping with cherry filling.
  • These can be prepared a day in advance.

Nutrition

Find it online: https://www.spiritsdrink.com/mini-cherry-cheesecake-recipe-dessert-delight/