Mini Cherry Cheesecakes
These Mini Cherry Cheesecakes are the perfect bite-sized version of the classic creamy dessert that's so much easier to make and serve when entertaining.
Servings: 12 Servings
Calories: 319kcal
Ingredients
Crust
- 1 cup cookie crumbs (graham cracker, ginger, Biscoff, or shortbread)
- 2 tablespoons granulated sugar
- 3 tablespoons salted butter melted
Filling
- 1/4 cup sour cream
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract or paste
Topping
- 4 ounces cream cheese
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract or paste
- 1 1/8 cups heavy whipping cream
- 1/4 cup cherry pie filling or Amaretto cherries
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a small mixing bowl, combine cookie crumbs, sugar, and butter. Once an even sandy texture forms, divide evenly into the prepared pan. Lightly press with the back of a spoon or tamper. Bake 7-8 minutes.
- In a large mixing bowl, blend sour cream and cream cheese with a hand mixer on medium-high speed until smooth.
- Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.
- Divide the batter among the liners. Bake 20-22 minutes or until the cheesecakes are mostly set. Cool completely at room temperature.
Frosting
- In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip until blended.
- Gradually add heavy whipping cream. Whip until stiff peaks form. Spoon or pipe on top of the cheesecakes. Garnish with cherry pie filling or desired toppings.
Notes
Storage:
- Store leftovers in a single layer in an airtight container in the fridge for 4-5 days.
- Store leftovers in the freezer for up to 2 months, but we suggest removing the fruit topping for the best texture. Thaw in the fridge overnight before serving, then add fresh topping when ready to enjoy.
- Make these up to 3 days in advance, store in the fridge, and serve when ready. You can also make and bake them ahead of time, then store in an airtight container in the freezer without the topping, for 3 months. Thaw in the fridge overnight, then add the topping and serve.
Tips
- Use room-temperature cream cheese and eggs. Soften the cream cheese and let the eggs sit on the counter before using to avoid lumps and cracks in the filling.
- Don't over-bake. No need to over-cook these. A slight jiggle in the center is normal!
- Cool gradually. Don't place these in the fridge or a cooler immediately after baking. They should cool gradually on the counter to prevent sinking or cracking, then chill.
- Chill at least a few hours (or overnight). Let them set and chill before topping and serving for the best texture and flavor.
Nutrition
Calories: 319kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 261mg | Potassium: 161mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.3mg
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