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

1. Prep the Pan and Oven
Preheat oven to 325°F. Line a muffin tin with paper liners or lightly grease each cup.

2. Make the Crust
Mix graham cracker crumbs, sugar, melted butter, and salt until it looks like wet sand. Divide about 1 tablespoon into each cup and press firmly to form a compact base.

3. Prepare the Filling
Beat cream cheese until smooth and fluffy (2–3 minutes). Gradually add sugar, then mix in eggs one at a time just until combined. Blend in vanilla, sour cream, and flour until smooth.

4. Fill and Bake
Fill each cup about ¾ full. Bake 18–22 minutes, until centers are mostly set with a slight jiggle and tops look matte.

5. Cool Slowly
Turn off oven and crack the door for 30 minutes. Cool completely, then refrigerate at least 4 hours.

6. Make the Cherry Topping
Cook cherries, sugar, cornstarch, lemon juice, and water over medium heat for 5–7 minutes, stirring, until thickened. Cool completely before topping cheesecakes.

Prep Time: 20m
chilling time: 4h
Cook Time: 18m
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calories