Mini Cheesecakes: Bite-Sized Joy for Any Occasion

Try these easy mini cheesecakes, a delightful dessert that chills quickly and can be topped with your favorite flavors.

Course Dessert

Cuisine American

Keyword Mini Cheesecakes

Prep Time 20

Cook Time 20

4 30

Total Time 5 10

Servings servings

Calories 322kcal

Author Dana DeVolk

Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
Add to a large mixing bowl the Graham cracker crumbs, melted butter and granulated sugar. Mix until well combined.
1 cup Graham crackers, 1/3 cup melted butter, 2 tablespoons granulated sugar, Graham cracker crust:
Divide the crust mixture between the paper muffin liners and press down firmly. Bake for 10 minutes, then set aside to cool slightly.
To make the cheesecake filling, add the softened cream cheese and granulated sugar to the bowl of a stand mixer. Mix using a flat beater attachment on a high speed for 1 minute or until smooth.
Cheesecake filling:, 16 oz. cream cheese, 3/4 cup granulated sugar
Add the eggs and vanilla extract to the cream cheese mixture and beat on a medium speed until combined.
2 eggs, 1 teaspoon vanilla extract
Divide the filling mixture between the paper muffin liners over the cooled crusts. Bake for 12-15 minutes or until the cheesecake filing has set. Set aside to cool completely.
Once cooled, top the cheesecakes with the cherry pie filling, and transfer to the fridge to chill for at least 4 hours before serving.
2 cups cherry pie filling

Pulse crust in a food processor until fine crumbs. Helps it press firmly.
Use an ice‑cream scoop for equal portions of crust and filling.
Tap the pan gently on the counter to settle the cheesecake batter.
Bake mini cheesecakes until the centers jiggle slightly; carry‑over heat finishes setting.
Cool gradually: first in the pan, then on the wire rack, then the fridge. Avoids cracking.
Store adorable mini cheesecakes without toppings; add fruit sauce or whipped cream just before serving for a neat look.