Description
Delightful mini cheesecakes with a creamy filling and sweet-tart cherry topping, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 can cherry pie filling
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust: In a mixing bowl, combine 1 cup of graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter until well-mixed.
- Press this mixture into the bottom of greased mini muffin tins.
- Mix the cheesecake filling: In another bowl, blend 16 oz of softened cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Fill the crusts with the cheesecake mixture, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Cool the cheesecakes in the muffin tins, then transfer to a cooling rack and top with cherry pie filling.
Notes
These mini cheesecakes can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg