I spent two years making this Easy Mini Cherry Cheesecake recipe for a catering company in town. Let me tell you – this recipe was a HUGE hit every single time we made it. We had clients asking for these cheesecakes for every event they had. They’re that good!
Easy Mini Cherry Cheesecake Recipe
Ingredients
Cheesecake Filling:
2 packages (8 oz) cream cheese, softened to room temperature
3/4 cup white granulated sugar
2 eggs
1 Tbsp vanilla extract
1 Tbsp lemon juice
1 can cherry pie filling or topping
Crust:
1 1/2 cups graham cracker crumbs
6 Tbsp butter or margarine
8 Tbsp sugar
Directions
For the Crust:
Line your pan with miniature paper liners. I love to use this type of pan and these liners.
Mix graham cracker crumbs, butter and 8 Tbsp of sugar together.
Press 1 tsp of mixture into the bottom of the paper liners.
For the Filling:
In a mixing bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla. It should be light and creamy without any lumps. Spoon mixture into paper liners, almost filling them.
Bake at 350° F for 15 minutes.
Let cheesecakes cool completely, then top with a teaspoonful of cherry pie filling.
Enjoy!
Tips and Tricks:
Unlike other cakes where mixing air into the batter is fine, cheesecakes can be ruined if they are over-mixed. Be careful to mix until ingredients are just blended.
Before starting your cheesecake, make sure that all of the ingredients are room temp before blending.
Cheesecakes can crack due to change in temperature, so turn off the heat while the center is still loose and let your cheesecakes cool in the oven.
Jackie says
These look delicious!
Liz says
Looks and sounds so good. Thank you.