Ingredients
For the crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
3 tbsp melted butter
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
For topping:
1 cup cherry pie filling
Instructions
1. Preheat oven to 325°F (160°C). Line a muffin tin with 9–10 cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Spoon 1–2 tablespoons of crust mixture into each liner and press firmly. Bake for 5 minutes, then remove from oven.
4. In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, and mix until creamy.
5. Divide cheesecake filling evenly over crusts.
6. Bake for 15–18 minutes or until centers are set. Cool completely in pan, then chill in the fridge for at least 2 hours.
7. Top each cheesecake with a spoonful of cherry pie filling before serving.
Notes
• Can be made up to 3 days in advance—store covered in the fridge.
• Try with blueberry, strawberry, or lemon curd topping.
• Use a silicone muffin pan for super easy removal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cherry cheesecakes, bite-size cheesecake, easy cheesecake cupcakes, party dessert