Description
Delightful mini cherry cheesecakes featuring a buttery graham cracker crust, creamy filling, and vibrant cherry topping, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups cherry pie filling
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar; stir until the mixture resembles wet sand.
- Firmly press the crumb mixture into the bottom of each mini cheesecake pan.
- In another bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Gradually add the confectioners’ sugar and vanilla extract, blending until fluffy.
- Carefully pour the cheesecake filling over the crust in each mini pan, filling them about 3/4 full.
- Bake for 20-25 minutes or until the centers are just set with a slight jiggle.
- Allow to cool to room temperature and then refrigerate for at least two hours.
- Top with cherry pie filling once cooled.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg