Creamy, bite-sized cheesecakes on a buttery graham cracker base, topped with a luscious cherry compote and fresh cherries with stems for an elegant finish. These no-fuss desserts are perfect for parties, picnics, or sweet cravings.

Why You’ll Love This Recipe

Mini cherry cheesecakes are an effortless yet sophisticated dessert that delivers the indulgence of classic cheesecake in convenient, individually portioned bites. The combination of a crisp graham cracker crust, rich and velvety filling, and tangy-sweet cherry topping creates a perfect harmony of flavors and textures. These mini cheesecakes are ideal for entertaining and easy to make ahead, making them a go-to choice for gatherings or special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons brown sugar

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

For the cherry topping:

• 1 1/2 cups fresh or frozen cherries, pitted
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Fresh cherries with stems, for garnish

directions

1. Preheat oven to 325°F (163°C). Line a muffin pan with paper liners or use a silicone mini cheesecake mold.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the texture resembles wet sand.
3. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner or mold. Bake for 5 minutes. Remove from oven and let cool.
4. In a separate bowl, beat cream cheese and granulated sugar until smooth and creamy.
5. Add eggs one at a time, mixing just until incorporated. Mix in sour cream and vanilla extract. Do not overmix.
6. Pour the cheesecake filling evenly over the prepared crusts, filling each cup nearly to the top.
7. Bake for 18–20 minutes, or until the centers are set but slightly jiggly when gently shaken.
8. Allow the cheesecakes to cool in the pan, then transfer to the refrigerator and chill for at least 2 hours, or overnight.
9. While the cheesecakes chill, prepare the cherry topping. In a saucepan, combine pitted cherries, sugar, and lemon juice. Simmer over medium heat for about 5 minutes, stirring occasionally.
10. Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and let cool completely.
11. Once chilled, spoon the cherry compote over each cheesecake and garnish with fresh cherries. Serve cold.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes (including crust and filling)
Chill Time: 2 hours (minimum)
Total Time: Approximately 2 hours 45 minutes

Variations

• Berry Swap: Use blueberries, raspberries, or a mix of berries in place of cherries for different flavor profiles.
• Chocolate Twist: Add mini chocolate chips to the cheesecake filling or drizzle chocolate over the cherry topping.
• Citrus Zest: Add lemon or orange zest to the filling for a bright citrus note.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• No-Bake Version: Make the crust and filling without baking by using gelatin in the filling and chilling until set.

storage/reheating

Storage:
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Add the cherry topping just before serving if you prefer a fresher appearance.

Freezing:
You can freeze the baked and cooled cheesecakes (without topping) for up to 1 month. Wrap each in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator and add the topping before serving.

Reheating:
These cheesecakes are meant to be served cold. No reheating is necessary.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they are ideal for preparing a day in advance. Just keep them refrigerated and add the topping before serving.

Do I have to use a muffin pan?

A standard muffin tin with paper liners works well, but you can also use a silicone mold for easier release and cleaner presentation.

Can I use canned cherry pie filling instead of making the topping?

Yes, canned cherry pie filling is a convenient substitute, especially when fresh cherries are not in season.

What’s the best way to pit fresh cherries?

Use a cherry pitter for the fastest and cleanest method, or carefully cut around the pit with a knife.

Can I make this recipe gluten-free?

Absolutely. Just replace the graham crackers with a certified gluten-free alternative.

How do I know when the cheesecakes are done baking?

The edges should be set, and the centers should jiggle slightly when gently shaken. They will firm up as they cool.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and richness. Low-fat versions may result in a softer set.

Is it okay to freeze the cheesecakes with the topping?

It’s best to freeze them without the cherry topping, as fruit toppings can become watery upon thawing.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer is perfectly suitable for this recipe. Just mix on medium speed until smooth.

What other toppings can I use?

Try lemon curd, caramel sauce, chocolate ganache, or fresh berries as alternate toppings.

Conclusion

Mini Cherry Cheesecakes with Graham Cracker Crust are the perfect balance of creamy, sweet, and tangy flavors in an easy-to-serve individual dessert. Whether you’re hosting a party, preparing a holiday tray, or simply treating yourself, these elegant little cheesecakes are sure to impress. With customizable toppings and a make-ahead design, they’re as practical as they are delicious.

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