I love how a small dessert can feel festive, and these Mini Cherry Cheesecakes are exactly that — creamy, bright, and perfectly portioned. They bake in muffin tins for quick, even cooking and chill into a luscious texture I make again and again; I often pair them with other portable treats like cherry cheesecake cupcake bites when I need a dessert spread. My tests show they’re forgiving for home bakers but reward attention to a few key techniques.
Why Make This Recipe
- Bite-sized portions are perfect for parties, potlucks, or when you want a small, satisfying dessert without leftovers.
- The cherry topping gives a bright, fruity contrast to rich cream cheese for a balanced flavor profile.
- They’re quick to prep (about 20 minutes) and can be made ahead, freeing you up on the day of your event.
- Mini cheesecakes are easy to scale and customize — I love swapping toppings to match the season.
- If you want inspired portable variations, I’ve found delicious parallels to the cupcake bite variation when testing different crusts and fillings.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes to press crusts)
- Cook time: 15–18 minutes at 325°F (160°C)
- Chill time: 2 hours (or overnight for best texture)
- Total time: about 2 hours 38 minutes (including chill)
- Servings: 12 mini cheesecakes (standard 12-cup muffin tin)
- Difficulty: Easy
- Method: Press graham cracker crust into lined or greased muffin cups, beat a smooth cream cheese filling, bake until just set, cool, and chill before topping with cherry compote.
My Experience Making This Recipe
When I first tested these, the biggest discovery was how much room-temperature ingredients simplify the process — the filling comes together without lumps and requires minimal beating. I also learned that pressing a firm, even crust prevents sogginess and makes the minis easy to remove from the tin.
How to Make Mini Cherry Cheesecake
Start by pulsing graham crackers to fine crumbs and mixing with melted butter and a little sugar, then press about 1 tablespoon of crust into each muffin cup. Beat 8 oz (225 g) cream cheese with 1/3 cup sugar, 1 large egg, 1 teaspoon vanilla, and 2 tablespoons sour cream until smooth, then spoon over the crusts and bake at 325°F (160°C) for 15–18 minutes until the centers barely jiggle. After cooling at room temperature, chill at least 2 hours before adding a cherry topping or compote; for creative twists, consider a crunchy exterior like in recipes such as cherry cheesecake egg rolls as inspiration for different presentations.
Expert Tips for Success
- Bring ingredients to room temperature: cold cream cheese makes a lumpy filling and overworking adds air that can cause cracks. Use a bowl scraper to keep the batter smooth.
- Press the crust firmly and evenly using the bottom of a measuring spoon or a small glass to compact crumbs and prevent a loose base.
- Bake at a moderate oven temperature (325°F) and avoid high heat; a gentle bake yields a silky texture. Use an oven thermometer for accuracy.
- Don’t overmix once the egg is added — blend just until incorporated to reduce air and prevent cracks. Run a knife around the edges of each cup after baking to release them if needed.
- For presentation and portability tips (like converting these into handheld treats), check techniques I used with cherry cheesecake hand pies that translate well to mini portions.
How to Serve Mini Cherry Cheesecake
- Serve chilled on a platter with a dollop of cherry compote, fresh cherries, or a sprinkle of lemon zest for brightness.
- Pair with coffee or dessert wine; the sweetness balances well with a crisp espresso.
- For gatherings, place minis in paper liners or on small doilies to make them easy to pick up and keep presentation tidy.
- Consider a themed dessert table by mixing these with other small desserts such as cupcake bites — I often include a few varieties for guests to sample, inspired by recipes like another cupcake-bites test I tried.
Storage and Reheating Guide
- Refrigerate: Store in an airtight container in a single layer for up to 4 days; place parchment between layers if stacking. Chill fully before covering to avoid condensation.
- Freeze: Wrap each mini in plastic wrap then store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
- Reheating: Cheesecake is best served chilled. If you prefer slightly less cold, let sit at room temperature for 10–15 minutes before serving. Avoid microwaving — that changes texture.
Recipe Variations
- Gluten-free: Use gluten-free graham crackers or crushed gluten-free cookies for the crust in a 1:1 swap.
- Dairy-free: Replace cream cheese with a high-quality dairy-free cream cheese and use a coconut cream or vegan sour cream alternative; chilling time may be longer for firming.
- No-bake version: Mix cream cheese with whipped cream and stabilize with powdered sugar, spoon over chilled crust, then refrigerate 4 hours to set.
- Flavor twists: Swap cherries for blueberry compote, salted caramel, or lemon curd for different seasonal profiles.
Nutritional Highlights
- These minis provide calcium from cream cheese and a fruit topping for vitamin C when using fresh cherries. Portion control helps manage calories compared with a full-sized cake.
- Allergen info: contains dairy, eggs, and gluten (unless substituted). Adjust ingredients for gluten-free or dairy-free diets as noted above.
- Portion guidance: one mini per person is a reasonable dessert portion; offer two if guests have a sweet tooth.
Troubleshooting Common Issues
- Cracked tops: Usually caused by overbeating or overbaking. Beat gently after adding eggs and bake until centers just jiggle. Cool slowly to minimize cracks.
- Soggy crust: Press crumbs firmly and avoid excess butter; pre-baking crust for 4–5 minutes at 325°F can help, especially if using a moist topping.
- Sticking to the pan: Use paper liners or silicone cups, or grease the muffin tin well and cool fully before removing. Run a thin knife around each cake if needed.
Frequently Asked Questions
Q: Can I make the filling ahead of time?
A: Yes — you can prepare the filling and store it covered in the refrigerator for up to 24 hours. Beat briefly before filling the crusts to reincorporate any separation, then bake as directed.
Q: How do I know when mini cheesecakes are done?
A: They’re done when the edges are set and the center has a slight jiggle; an instant-read thermometer will read about 150–155°F (65–68°C) in the center. They’ll firm as they cool and chill.
Q: Can I double the recipe, and how long to bake?
A: Doubling is straightforward — bake in multiple tins or batches. Baking time per mini stays the same; avoid crowding the oven so heat circulates evenly.
Q: What’s the best cherry topping to use?
A: A simple compote of simmered cherries with a little sugar and lemon juice works beautifully; canned cherry pie filling is a convenient shortcut but warm or fresh compote gives brighter flavor.
Mini Cherry Cheesecakes
- Total Time: 158 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Deliciously creamy mini cherry cheesecakes that are perfect for festive occasions, offering a bright fruity topping over a rich cream cheese base.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons sugar
- 8 oz (225 g) cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- Cherry compote or fresh cherries for topping
Instructions
- Preheat oven to 325°F (160°C).
- Pulse graham crackers to fine crumbs, mix with melted butter and sugar, then press about 1 tablespoon of crust into each muffin cup.
- In a bowl, beat cream cheese with sugar, egg, vanilla, and sour cream until smooth.
- Spoon the filling over the crusts in the muffin cups.
- Bake for 15–18 minutes until centers barely jiggle.
- Cool at room temperature, then chill for at least 2 hours before adding cherry topping.
Notes
For best texture, chill overnight before serving. Room temperature ingredients help avoid lumps.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg