Individual Mini Cherry Cheesecake Cups
Delight your taste buds with these Individual Mini Cherry Cheesecake Cups, the perfect blend of creamy cheesecake and sweet cherry topping served in a convenient single-serve size. These decadent treats feature a buttery graham cracker crust, a rich and velvety cream cheese filling, and a luscious cherry pie filling on top, making them both visually stunning and irresistibly delicious. With just 15 minutes of prep and a quick bake time, these easy cheesecake cups are a stress-free way to impress guests at parties, picnics, or holiday gatherings. They’re chilled to perfection, delivering a refreshing dessert experience that’s elegant yet approachable. Perfect for portion control or indulging guilt-free, these mini cheesecakes are a must-try for cheesecake lovers everywhere.
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Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons sour cream
- 1 cup cherry pie filling
Directions
Step 1
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper cupcake liners.
Step 2
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Step 3
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Press firmly into the bottom to form crusts. Use the back of a spoon or the bottom of a small glass to flatten. Set aside.
Step 4
In a large bowl, beat the softened cream cheese and 1/3 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Step 5
Mix in the vanilla extract, followed by the egg. Beat until just combined. Add the sour cream and mix again until smooth.
Step 6
Spoon the cream cheese filling over the prepared crusts, filling each muffin cup about 3/4 full.
Step 7
Bake in the preheated oven for 16-18 minutes, or until the centers of the cheesecakes are set but still slightly jiggly. Remove the muffin tin from the oven and let it cool to room temperature.
Step 8
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until fully set.
Step 9
Before serving, top each cheesecake cup with a spoonful of cherry pie filling.
Step 10
Serve chilled and enjoy!
Nutrition Facts
| Serving size | (832.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2537.8 |
| Total Fat 151.6g | 0% |
| Saturated Fat 85.4g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 583.1mg | 0% |
| Sodium 1710.3mg | 0% |
| Total Carbohydrate 273.9g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 195.8g | |
| Protein 31.1g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 377.7mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 688.4mg | 0% |
Source of Calories