Description
Delicious mini cherry cheesecakes with a graham cracker crust, creamy filling, and cherry topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 ½ cups cherry pie filling or cherry compote
- Fresh cherries (optional, for garnish)
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottoms of mini cheesecake molds or muffin liners. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Gently fold in whipped cream until fully combined.
- Spoon or pipe cheesecake filling over chilled crusts and smooth the tops.
- Refrigerate for at least 2 hours until set.
- Top each mini cheesecake with cherry filling and garnish with fresh cherries if desired.
- Serve chilled.
Notes
- Use room-temperature cream cheese for smoother filling.
- Chill crust before adding filling for better texture.
- Store leftovers covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: mini cherry cheesecakes, no bake cheesecake, mini cheesecake dessert, party dessert recipe, cheesecake bites, make ahead dessert