Mini Cherry Cheesecakes
Delightful mini cheesecakes with a graham cracker crust, creamy filling, and topped with cherry pie filling—a perfect dessert for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the filling
- 1 package cream cheese, softened (8 oz) Start with room temperature for smooth blending.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whipped until soft peaks form.
For the topping
- 1 cup cherry pie filling Use to top the cooled cheesecakes.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of mini cheesecake molds.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until well combined.
- Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Divide the cheesecake filling over the crusts in the molds.
Baking
- Bake for 15-20 minutes, or until set. Cool and refrigerate until chilled.
Serving
- Top each mini cheesecake with cherry pie filling before serving.
Notes
Keep in the fridge for up to five days. You can freeze them without the topping for later enjoyment. Experiment with alternative toppings like chocolate ganache or seasonal fruits.