Print

Mini Cherry Cheesecakes with Graham Cracker Crust

Print Recipe

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.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 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

Instructions

  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 bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press about 1 tablespoon of the mixture into each mold or liner. Bake for 5 minutes. Let cool.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Do not overmix.
  4. Pour filling over crusts and bake for 18–20 minutes, or until the centers are set but slightly jiggly. Cool completely, then refrigerate at least 2 hours.
  5. For the cherry topping, simmer cherries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes.
  6. Stir in cornstarch slurry and cook until thickened. Let cool.
  7. Spoon cherry compote over each chilled mini cheesecake and garnish with whole cherries. Serve cold.

Notes

  • Use a mini muffin pan for bite-sized versions.
  • Can be made a day ahead and stored in the refrigerator.
  • Substitute cherries with berries or stone fruits as desired.

Nutrition

Keywords: mini cheesecakes, cherry cheesecake, graham cracker crust, party desserts, individual cheesecakes

Find it online: https://foodiecara.com/mini-cherry-cheesecakes-with-graham-cracker-crust/