Individual Mini Cherry Cheesecakes


  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 cup cherry pie filling


  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper cupcake liners.
  2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
  3. Spoon about a tablespoon of the crumb mixture into each cupcake liner and press it down firmly using the back of a spoon to create the crust.
  4. In a separate large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.
  5. Add in the sour cream and flour, and beat until just combined.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Spoon the cream cheese mixture over the crust in the cupcake liners, filling each one about 3/4 full.
  8. Drop a spoonful of cherry pie filling on top of each cheesecake, and use a toothpick or skewer to swirl it into the cream cheese mixture for a marbled effect.
  9. Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
  11. Carefully transfer the cheesecakes to a wire rack to cool completely.
  12. Once fully cooled, refrigerate the cheesecakes for at least 2 hours, or until chilled and firm.
  13. Just before serving, top each cheesecake with a dollop of cherry pie filling for an extra burst of flavor and a festive touch.
  14. Enjoy your delicious Individual Mini Cherry Cheesecakes and impress your guests with this delightful dessert! ????????????

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