How do I prevent my mini cherry cheesecakes from cracking or sinking?

To avoid cracks or sinking centers, mix the batter on low speed to reduce air incorporation. Also, avoid opening the oven while baking, and let them cool gradually at room temperature before chilling. You don’t need a water bath, but gentle handling makes all the difference.

Can I freeze mini cherry cheesecakes?

Yes, these cheesecakes freeze beautifully! After baking and cooling, skip the cherry topping and freeze them in an airtight container. Add the cherry pie filling after thawing in the fridge overnight. They’ll keep in the freezer for up to 2 months .

Can I use homemade cherry pie filling instead of canned?

Absolutely. Homemade cherry pie filling enhances the flavor and lets you control the sweetness and texture. It’s a great choice if cherries are in season. Just make sure the filling is fully cooled before spooning it over the chilled cheesecakes.

Mini Cherry Cheesecakes – Easy Recipe for Parties

Name: Mini Cherry Cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 2 cups crushed graham crackers; 6 tablespoons butter, melted; 16 oz cream cheese (2 x 8 oz packs), softened; 1/2 cup granulated sugar; 1 pinch salt; 2 teaspoons lemon juice; 2 teaspoons vanilla extract; 2 large eggs; 1 (21 oz) can cherry pie filling

Description

Mini Cherry Cheesecakes are bite-sized treats featuring a buttery graham cracker crust, creamy cheesecake filling, and sweet cherry pie topping. Perfect for parties, potlucks, or holiday desserts, these individual cheesecakes are easy to make and irresistibly delicious.

Ingredients

Scale

2 cups crushed graham crackers
6 tablespoons butter, melted
16 oz cream cheese (2 x 8 oz packs), softened
1/2 cup granulated sugar
1 pinch salt
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 large eggs
1 (21 oz) can cherry pie filling

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Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a mixing bowl, combine the crushed graham crackers and melted butter until well mixed.
Add 2 tablespoons of the mixture into each cupcake liner and press down firmly to form the crust.
In a separate bowl, mix the cream cheese, sugar, salt, lemon juice, vanilla extract, and eggs on low speed until smooth.
Spoon the cream cheese mixture over the crusts, filling each liner nearly to the top.
Bake in the preheated oven for 15–18 minutes, until centers are set but still slightly jiggly.
Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours to chill completely.
Top each cheesecake with a spoonful of cherry pie filling before serving.

Notes

Don’t overmix the cheesecake batter to avoid sinking.
Use fresh lemon juice for the best flavor.
You can substitute cherry pie filling with other fruits like blueberry or strawberry.
Store in an airtight container in the fridge for up to 3 days.
These cheesecakes freeze well without the topping.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 225
Sugar: 10g
Sodium: 178mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.2g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 49mg