Individual-sized mini cherry cheesecakes made in a jumbo muffin tin. Each batch makes eight individual cheesecakes that are soft, delicious, and ready to top with cherry pie filling.
You might also like our lemon curd mini cheesecakes, our scotcheroo bites, or our red, white, and blue fruit pizza cookies!
Mini Cheesecakes with Cherry Preserves
The mini cherry cheesecakes turned out amazing and are the perfect individual-sized portion! One recipe makes eight individual-sized cheesecakes (using a jumbo muffin pan)! However, you can easily make muffin-sized cheesecakes instead of jumbo. Just use 1 T. of graham cracker crust mixture and one-half the amount of filling. It will make 16 muffin-sized mini cheesecakes.
Mini Cheesecake Ingredients
Cheesecake Crust
- Graham cracker crumbs: you can graham crackers or purchase graham cracker crumbs in the baking aisle.
- Sugar: sugar is mixed with the graham cracker crumbs to add sweetness.
- Butter: melted butter binds the sugar and graham cracker crumbs.
Cheesecake Filling
- Cream Cheese: I've made cheesecake with reduced-fat cream cheese (Neufchatel) and original. Both work well.
- Sour Cream: sour cream helps create a creamy texture.
- Sugar: sugar adds sweetness to the cheesecake filling.
- Eggs: eggs give cheesecake its rich and creamy texture.
- Vanilla: a bit of extract for flavoring.
How To Make Cheesecake In Muffin Cups
(scroll to the end of the post for an easy-to-follow printable version)
Add melted butter and sugar to graham cracker crumbs and mix until it resembles wet sand.
Scoop 2 tablespoons of crust mixture into eight muffin liners.
Pat down with a cup or glass so that it is level. Bake at 325 degrees for 6 minutes. Cool.
Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth.
Scoop into muffin liners, filling halfway.
Bake for 28-30 minutes. Tops should look set but still jiggle slightly when you lift the pan. Cool completely.
Spoon cherry pie filling, lemon curd, or drizzle chocolate over each cooled cheesecake. Refrigerate for 30 minutes before serving.
Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes
Ingredients
Graham Cracker Crust:
- 1 ½ cup graham cracker crumbs
- 3 Tbsp. granulated sugar
- 6 Tbsp. unsalted butter melted
Homemade Cheesecake Filling:
- 2 8 oz. packages cream cheese, softened
- ¼ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Add melted butter and sugar to graham cracker crumbs and mix until it resembles wet sand.
- Scoop 2 tablespoons of crust mixture into 8 muffin liners.
- Pat down with a cup or glass so that it is level. Bake at 325 degrees for 6 minutes. Cool.
- Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth.
- Scoop into muffin liners, filling halfway.
- Bake for 28-30 minutes. Tops should look set, but still jiggle slightly when you lift the pan. Cool completely.
- Spoon cherry pie filling, lemon curd, or drizzle chocolate over each cooled cheesecake. Refrigerate for 30 minutes before serving.
Notes
Nutrition
How do you know when THE Cheesecake is done baking?
To check for doneness, take the pan out and gently give it a shake. The edges should look set, but the center should still be slightly jiggly. It'll set as it cools.
How Long Can You Store Cheesecake In the Refrigerator?
These mini cheesecakes will last up to 5 days in the refrigerator.
Note: I am using a JUMBO muffin tin, not a regular one. For regular muffin-sized cheesecakes, reduce the time to about 20 minutes.
For more delicious dessert recipes, feel free to check out our Easy Dessert board on Pinterest!
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