Mini Cherry Cheesecakes
Individual sized mini cherry cheesecakes made in a jumbo muffin tin. Each batch makes 8 individual cheesecakes that are soft, delicious and ready to top with cherry pie filling.
Servings: 8
Calories: 393kcal
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
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.
Nutrition
Calories: 393kcal
