Description
Deliciously creamy mini cherry cheesecakes that are perfect for festive occasions, offering a bright fruity topping over a rich cream cheese base.
Ingredients
Scale
- 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