Mini Cheesecakes Recipe

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5 from 1 vote

This mini cheesecakes recipe is the perfect party dessert! This recipe is easy to make and delicious!

Prep Time20

Cook Time25

Chilling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Calories: 102kcal

Author: Joy Kincaid

Ingredients

Crust Ingredients

2/3 cup graham cracker crumbs use about 4.5 whole graham cracker sheets
2 tablespoons granulated sugar
2 1/2 tablespoons butter melted

Cheesecake Ingredients

1 1/2 8 oz pkg cream cheese (full fat) at room temperature
1/2 cup granulated sugar
1/4 cup sour cream at room temperature
2 teaspoons lemon juice
1/2 teaspoon vanilla
2 eggs

Topping Ingredients

1 can cherry pie filling or pie filling of your choice
1 can Reddi-whip optional

Instructions

Preheat the oven to 325°F. Line the muffin pan with 12 muffin liners (or, you can also grease the muffin holes, but the cheesecakes will be much more difficult to remove and may fall apart).
In a medium bowl, combine the graham cracker crumbs, sugar, and butter with a fork.
Divide the crust evenly among the muffin liners. Press a rounded tablespoon of the crust mixture into each muffin liner, and add more if you have extra crust mixture leftover. Make sure to press the crust firmly into the liner. Put the muffin pan in the oven, and bake the crusts for five minutes. Then remove from the oven and allow the crusts to cool.
With a mixer, beat the cream cheese and sugar together until creamy. Then add the sour cream, lemon juice, and vanilla together. Then add the eggs and beat gently until combined with the other ingredients.
Divide the cream cheese mixture evenly between all the muffin cups. Put the cheesecake mixture on top of the crusts, filling each muffin cup about 3/4 full.
Bake at 325°F for about 25-35 minutes or until the cheesecake edges are set and only very slightly jiggly in the middle.
Set the muffin pan on a wire rack and cool cheesecakes completely before removing.
Refrigerate for 1-2 hours or until ready to serve. Add toppings of your choice and serve.

Notes

It can be difficult to tell when the cheesecakes are done, but do make sure not to over bake them or they will be a bit rubbery.

It is normal for the centers to sink a bit as they cool. This is the perfect place to add pie filling or topping of your choice.

The pie filling quality matters! I've found the Duncan Hines brand is good. There are other quality brands I've tried, but I do not recommend Great Value pie filling, as it contains very few cherries and the flavor isn't the best, in my opinion.

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