Mini Cheesecakes

Why this recipe works

While a full size cherry cheesecake is always a welcome dessert to bring to the table, these mini cheesecakes are one of our favorite desserts to bring to potlucks and get-togethers thanks to the individual portions they provide. They’re super simple to make and with it being a virtually no-bake recipe (besides the 5 minutes for the crust), you don’t have to worry about heating up the house during the summer.

These mini cheesecakes with cherry topping can be made ahead of time, reserving the cherry pie filling until right before you serve so there’s less stress the day of.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – We used chocolate graham crackers for the crust, but feel free to substitute with regular graham crackers instead.

FILLING – Made up of cream cheese, heavy whipping cream, sour cream, sugar, lemon juice, and vanilla.

TOPPING – Our topping of choice is cherry pie filling. Alternatively, you can use other pie filling such as blueberry, strawberry, apple, and raspberry. Chocolate ganache or a drizzle of caramel also make delicious topping options.

How to Make Mini Cheesecakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a food processor, pulse the graham crackers into a fine crumb. Add in the sugar. While on low speed, drizzle in the melted butter.
2. Spray the mini cheesecake pan with non-stick cooking spray. Spoon the graham cracker mix into the cups evenly, about 1-1/2 Tablespoon, and pack down with the back of the spoon. Bake at 350F for 5 minutes and allow to cool for an additional 10 minutes before filling.
3. In a medium bowl using a hand mixer, beat the cream cheese for 1 minute. Add the sugar, sour cream, lemon juice, and vanilla extract to the bowl and use a hand mixer to combine.
4. In a separate bowl beat the heavy whipping cream on high speed until whipped cream forms. About 2-3 minutes. Fold into the bowl with the cream cheese mixture.
5. Top the cooled crusts with cheesecake filling, about 2-3 Tablespoons each. Cool in the refrigerator for 4 hours. Top with 1 Tablespoon of cherry filling before serving.

Frequently Asked Questions

These mini cheesecakes are topped with cherry pie filling and taste like a dream! They’re creamy and soft with a light crunch from the graham cracker crust.

More Cheesecake Recipes

• Tiramisu Cheesecake
• Instant Pot Strawberry Cheesecake
• Instant Pot Cheesecake
• Chocolate Cheesecake Brownies
• Instant Pot Funfetti Cheesecake 
• No Bake Cheesecake Bars
• Oreo Cheesecake
• Cheesecake Stuffed Strawberries

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Mini Cheesecakes

These mini cheesecakes are topped with cherry pie filling and taste like a dream! They're creamy and soft with a light crunch from the graham cracker crust.

4.88 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 mini cheesecakes

4 hours hrs 15 minutes mins

Calories: 191

Author: Amanda Davis

Ingredients

Crust

• ▢ 6 chocolate graham crackers about 1 sleeve of a standard box
• ▢ 1 Tablespoon sugar
• ▢ 2 Tablespoons butter melted

Filling

• ▢ ½ cup heavy whipping cream
• ▢ 8 oz cream cheese softened
• ▢ ¼ cup sugar
• ▢ 2 Tablespoons sour cream
• ▢ 1 teaspoon lemon juice
• ▢ ½ teaspoon vanilla extract

Topping

• ▢ 8 oz cherry pie filling purchase a 21 oz can, you will not need all of it, only about 8 oz/ 2-3 cherries per cheesecake

Things You’ll Need

• ▢
  Food processor
• ▢
  Mini cheesecake pan
• ▢
  Hand mixer

Before You Begin

• These mini cheesecakes will last up to 5 days kept in an air-tight container in the refrigerator. You may also freeze them for up to 3 months. Reserve any toppings until you are ready to serve.
• Other topping ideas include pie fillings such as strawberry, apple, cherry, blueberry, blackberry, and raspberry. You can also opt for a chocolate ganache or a drizzle of caramel with nuts. A dollop of whipped cream is always a safe option for keeping it simple.

Instructions

• In a food processor, pulse the graham crackers into a fine crumb. Add in the sugar. While on low speed, drizzle in the melted butter.
• Spray the mini cheesecake pan with non-stick cooking spray. Spoon the graham cracker mix into the cups evenly, about 1-1/2 Tablespoon, and pack down with the back of the spoon. Bake at 350F for 5 minutes and allow to cool for an additional 10 minutes before filling.
• In a medium bowl using a hand mixer, beat the cream cheese for 1 minute. Add the sugar, sour cream, lemon juice, and vanilla extract to the bowl and use a hand mixer to combine.
• In a separate bowl beat the heavy whipping cream on high speed until whipped cream forms. About 2-3 minutes. Fold into the bowl with the cream cheese mixture.
• Top the cooled crusts with filling, about 2-3 Tablespoons each. Cool in the refrigerator for 4 hours. Top with 1 Tablespoon of cherry filling before serving.

Nutrition

Serving: 1mini cheesecake | Calories: 191cal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 132mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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This post was originally published here on April 24, 2021.