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Mini Cherry Cheesecakes

This recipe is rich, simple to make, and oh so beautiful. Make these to add to any sweet table or to contribute to a large gathering; they are always a crowd pleaser!

Course Dessert
Cuisine American, Canadian
Keyword cheesecakes, ny cheesecake
Prep Time 45 minutes
Chilling Time 2 hours
Servings 12 cheesecakes

Ingredients

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 large eggs
  • 1 egg yolk
  • 1/2 c. sour cream

Topping

  • Homemade or canned cherry pie filling

Instructions

For the crusts:

  1. Position a rack in the center of your oven and preheat it to 325 degrees F.  Line 12 muffin cups with paper liners.
  2. 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.
  3. Bake this for 5-7 minutes, until lightly browned.  Cool.

For the Filling:

  1. 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.

  2. 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 centres are set.  Cool on wire racks completely (the centres will sink slightly as they cool).

  3. Once the cheesecakes are cool, refrigerate in sealed containers until serving. 

For the Topping:

  1. Just before serving, spoon a few cherries over top of each cheesecake.