– This bite-sized Mini Cherry Cheesecake is creamy, sweet, irresistible, and the perfect treat for parties! Or eat them all yourself, they’re that good!

– What’s better than creamy, sweet, tart cheesecake? Bite-sized cheesecake! Top with cherry filling, and you’ve hit perfection. These are the perfect tiny desserts, and you won’t feel bad about eating one, or two, or three.


– 1 ½ cup graham cracker crumbs

– ½ cup unsalted butter melted

– 2 8 oz packages cream cheese softened

– 1 cup white sugar

– 2 large eggs

– ⅓ cup sour cream

– 1 tsp vanilla extract

– 1 tbsp all-purpose flour

– 1 can cherry pie filling


– Preheat oven to 350F.

– Fill 18 muffin tins with foil-lined wrappers. The wrappers with the inside foil lining peel better from this dessert.

– In a medium bowl stir together melted butter and graham cracker crumbs until mixed.

– Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.

– In a large bowl beat cream cheese with white sugar until smooth. Scrape down sides of bowl often.

– Beat in eggs until well mixed. Again, scraping down sides of bowl often.

– Beat in sour cream, vanilla, and flour until well mixed.

– Scoop cheesecake mixinto each cupcake wrapper. Fill until each is filled to about a ½ of an inch from the top. They will rise a bit while baking so don’t overfill.

– Baking 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.

– 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.

– Top each with a scoop of cherry pie filling before serving.

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