Mini Cherry Cheesecakes

Well, anyone who know me knows that I love cheesecake.  Most passionately.  So… These little cheesecakes were definitely a pleasure to have around.  I welcomed them with open arms–er, mouth.  😉  Wanna know how I made them?

Here’s the recipe:

Mini Cherry Cheesecakes

Makes 12 cheesecakes.

Crust:
1 c. graham cracker crumbs
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
4 Tbsp. butter, melted

Filling:
 12 oz. (1-1/2 bricks) cream cheese, softened
3/4 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 eggs
1 egg yolk
1/2 c. sour cream

Topping:
Homemade or canned cherry pie filling

*Note:  When a recipe calls for “Eggs” ALWAYS assume they mean large ones.  That’s the way we roll!  For cookies and other not-as-particular recipes, you can sometimes substitute the large eggs for medium or small ones.  But if you’re not sure where you can bend the rules, always stick with the large eggs– I’ve never seen a recipe asking for anything else, and those (in my experience) always yield the best results.

Directions:
Position a rack in the center of your oven and preheat it to 325 degrees F.  Line 12 muffin cups with paper liners.

In a medium sized mixing bowl, combine all of the crust ingredients together and mix until well combined.  Divide this mixture among the paper liners, and press evenly into the base of each one.

Bake this for 5-7 minutes, until lightly browned.  Cool.


 

For the filling, in a medium-large mixing bowl, beat your cream cheese and sugar until creamy.  Add the vanilla, salt, eggs, and egg yolk.  Beat until well combined.  Stir in the sour cream until well incorporated.

Pour the cheesecake batter over the baked crusts, dividing evenly (you should be able to fill each cup almost to the top).  Bake the cheesecakes 20-25 minutes,  until the tops begin to crack and the centers are set.  Cool on wire racks completely (the centers will sink slightly as they cool).

Once the cheesecakes are cool, refrigerate in sealed containers until serving.  Just before serving, spoon a few cherries over top of each cheesecake.  Enjoy!  

Don’t forget to leave a review or send me a photo if you make these!  I’d love to hear all about it. 

Until next week!

–Naomi

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37 Comments »

  1. hahaha I was looking for a recipe for the church picnic tomorrow and came across this pin that I pinned. I chose these to make and then noticed that I knew who the baker is. lol We are friends of the Prindlers.

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  2. Made these last night for New Year's Eve and they were a huge hit! Made some with cherry and some with blueberry. Thank you so much for this great recipe!!

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  3. Hi there!

    You can make the cherries look like that by using the tip of a teaspoon to spoon them on top. I like do do 3-4 cherries per cheesecake.

    Thanks for the comment!

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  4. Someone said put a vanilla wafer in the bottom, instead of the delicious crumbs, easy route. And a bowl of water in the oven while baking (on another rack) will keep the cheesecake from “cracking”.

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  5. Hey Raquel!

    You can use this recipe for making a homemade raspberry sauce: http://naomi-sugarspice.blogspot.ca/2013/07/easy-homemade-raspberry-sauce-recipe.html

    If you wanted to make your own cherry or strawberry sauce, you can find a recipe on this blog in the post about banana splits – Just look it up in the search bar, and it should come up! 🙂 If using that recipe for cherries, make sure to use sour cherries if you can find them, and pit them before cooking with them if you can. (A bobby pin works really well to dig out the pits.)

    All the best!

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  6. Hi Jose!

    Yes, you should be able to make it without the cookie crust on the bottom – The cheesecake part will get brown along the edge a bit, but it should still taste good. So glad you like my blog!

    Thanks for your comment!

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  7. Hi! I am wanting to make these for a picnic, and i don't think it would be as good of a presentation having family top their own mini cheesecakes, so i was wondering if it would be okay to top with cherry filling for overnight storage?

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  8. Hi there!

    You can definitely top them the night before, if you keep them refrigerated and make sure they stay upright and cool during transportation. They might not look *quite* as perfect when they arrive as they would when they're first assembled, but they should be alright – I have made these for wedding sweet tables before, and I always top all of the cheesecakes at home before I deliver them.

    All the best, and have fun with it!

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  9. Those look simple and beautiful! Can't wait to try them. I'll have to adjust for gluten free, which should be simple, but I was wondering if you've ever added chocolate, nuts or caramel? Maybe push a caramel into cake just out of oven or should I do it before baking? I also wondered if the same recipe would work and set properly if done as a single in a pie dish? I will try your version first but was wondering for the future how much variation I could use. Thank you so much! Shelley

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  10. Gluten free won't be a problem, and of course, be creative! I have not used this recipe specifically with chocolate or caramel, but having experience with cheesecake, I can tell you it will work! I wouldn't add a hard caramel candy, but rather something soft – so you can either melt caramels with cream to make it softer and then put some over the batter before you bake it, or you could cheat and get some soft caramel ice cream topping to drizzle over top… either way, I'm sure it will be great! You could also bake this in a pie dish as well, but it will likely need a bit more time in the oven; just make sure it's set before you take it out (jiggle it a little bit to see).

    Thanks for your comment, and enjoy! I'd love to hear of your success as you experiment.

    –Naomi

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  11. I would like to make these, but I would like to top them with lemon . should I put lemon pie filling on top or do you have a better recipe for lemon cheesecake?

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  12. I love adding lemon zest to the lemon filling for a bit of zip. You could also use pie filling on top, but I think I would sooner make lemon pie filling and spoon some into the unbaked cheese filling, and then bake it like that for an easy lemon cheesecake… Hope it works well for you!

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  13. I used to make these when I was head chef at a nursing home, with one exception, instead of using a graham cracker crust, I would use a vanilla wafer cookie or lorna doones as my base.

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  14. I made these yesterday for my husband birthday. Oh my goodness, they were delicious. The whole family wants to make me them again very soon. Thank you so much for sharing your awesome recipe!

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