Can I use a different fruit topping?

Absolutely! Blueberries, strawberries, or even a simple berry compote work beautifully. Adjust sugar and cooking time based on your fruit's natural sweetness.

How do I know when the cheesecakes are done?

They should be set around the edges with just a slight jiggle in the center when gently shaken. The surface will look matte rather than shiny when properly baked.

Can I make these without a muffin tin?

Yes! Use a mini cheesecake pan or even small ramekins. Adjust baking time as needed – smaller containers may bake faster.

Why did my cheesecakes sink in the middle?

This usually happens from overbaking or too high oven temperature. The gentle 325°F temperature helps prevent this common issue.

Can I make the cherry topping ahead of time?

Definitely! It keeps well in the refrigerator for up to a week and actually develops better flavor after sitting overnight.

What's the best way to remove them from muffin liners?

Chill them thoroughly first – they'll release much easier when completely set. Peel the liners away gently, starting from the bottom.

How 7 Mini Cherry Cheesecakes Will Sweeten Your Day

Description

Creamy mini cheesecakes with a buttery graham cracker crust, topped with a glossy homemade cherry sauce. Perfectly portioned, elegant, and ideal for make-ahead desserts.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs (about 7 crackers)
3 tablespoons granulated sugar
3 tablespoons melted unsalted butter
Pinch of salt

For the Cheesecake Filling

16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons sour cream
1 tablespoon all-purpose flour

For the Cherry Topping

1 cup fresh or frozen cherries, pitted
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons water

Substitution Options

Gluten-free: Replace graham crackers with gluten-free cookies or almond flour mixed with a touch of honey.
Dairy-free: Use vegan cream cheese and coconut cream instead of dairy products.
Lower sugar: Substitute half the sugar with stevia or monk fruit sweetener.
Crust alternatives: Try crushed vanilla wafers, gingersnaps, or even chocolate cookies for different flavor profiles.

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Instructions

Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
Mix graham crumbs, sugar, melted butter, and salt. Press about 1 tablespoon into each cup.
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and flour just until combined.
Fill cups ¾ full and bake 18–22 minutes until centers slightly jiggle.
Turn off oven, crack door, and cool cheesecakes inside for 30 minutes. Chill at least 4 hours.
Cook cherries, sugar, cornstarch, lemon juice, and water until thickened (5–7 minutes). Cool and spoon over cheesecakes before serving.

Notes

Avoid overmixing after adding eggs to prevent cracks.

Cheesecakes taste best after chilling overnight.

Cherry topping can be made up to 3 days ahead.

Freeze cheesecakes without topping for up to 3 months.

Serve well chilled for best texture and flavor.

Prep Time: 20 minutes

Nutrition

Calories: 280