Mini Cherry Cheesecakes Bites (Print Version)
Smooth cheesecake bites with crisp crust, creamy filling, and cherry topping. Perfect for parties or treats.
# Ingredients:
→ Crust
01 -
6 chocolate graham crackers
02 -
1 tablespoon sugar
03 -
2 tablespoons butter, melted
→ Filling
04 -
½ cup heavy whipping cream
05 -
8 oz cream cheese, softened
06 -
¼ cup sugar
07 -
2 tablespoons sour cream
08 -
1 teaspoon lemon juice
09 -
½ teaspoon vanilla extract
→ Topping
10 -
8 oz cherry pie filling
# Steps:
01 -
In a food processor, pulse the graham crackers into a fine crumb. Add the sugar and, while on low speed, drizzle in the melted butter.
02 -
Spray the mini cheesecake pan with non-stick cooking spray. Spoon the graham cracker mix into the cups evenly, about 1-1/2 tablespoons, and pack down with the back of a spoon. Bake at 175°C (350°F) for 5 minutes and allow to cool for an additional 10 minutes before filling.
03 -
In a medium bowl, beat the cream cheese for 1 minute with a hand mixer. Add sugar, sour cream, lemon juice, and vanilla extract, and combine with the mixer.
04 -
In a separate bowl, beat the heavy whipping cream on high speed until whipped cream forms, about 2-3 minutes. Fold into the bowl with the cream cheese mixture.
05 -
Top the cooled crusts with filling, about 2-3 tablespoons per cheesecake. Chill in the refrigerator for 4 hours.
06 -
Top each cheesecake with 1 tablespoon of cherry pie filling before serving.
# Notes and Tips:
01 -
These mini cheesecakes will last up to 5 days when kept in an airtight container in the refrigerator. They can also be frozen for up to 3 months. Add toppings only when ready to serve.
02 -
Other topping ideas include strawberry, apple, blueberry, blackberry, raspberry pie fillings, chocolate ganache, caramel with nuts, or whipped cream.