Mini Cherry Cheesecakes [Recipe] (2024)

Anyone who knows me knows that cheesecake has to be one of my all-time favourite things, so this recipe for mini cheesecakes is right at home in my kitchen. These cakes are individual sized, easy to make, and completely creamy and delicious. An essential, in my opinion, to any well-rounded dessert spread!

What is cheesecake?

Cheesecake seems to be to be one of those things that wears a different robe depending on where you are when you find it. In North America, cheesecake is usually made to have a thick, creamy sweetened soft cheese topping on a thin, cookie crust base. They can be baked or unbaked, and typically come quite dense and creamy (like this recipe), or soft, fluffy and light as a cloud (as in the unbaked versions).

How are mini cheesecakes made?

I make my mini cheesecakes in muffin tins, with a thin later of crust in the base of each cup. Once the crusts have been made, the filling is poured on top and then baked.

In this recipe, you’ll find that the centre tends to sink in a little bit, which is perfect for keeping the topping nicely centred and properly generous on top!

What kinds of topping to use with mini cheesecakes

Today, as you may have guessed, cherries are the way to go: that is, cherry pie filling, to be exact. You can also use any of the following toppings, or whatever you can dream up to make these your own. Here are a few of my favourite options:

Blueberry Pie Filling
Apple Pie Filling
Raspberry Sauce
Rhubarb Sauce
Frozen berries, as shown on My Favourite Cheesecake Recipe
Dark Chocolate Truffles
Milk Chocolate Truffles
White chocolate Truffles

Can you substitute the graham cracker base for a different type of crust?

Yes, for sure! Use chocolate cookie crumbs instead graham cracker crumbs to make a chocolate crust, or even try baking a little bit of your favourite cookie dough into the bottom of each muffin cup before pouring the batter on top. Delicious!

Are these cheesecakes gluten free?

The filling is; however, the crust is not. So, you can make these as crustless cheesecakes (works perfectly), or go ahead and substitute a gluten free cookie base instead of the graham cracker crumb base in the recipe. Just make sure that if your crust needs to be baked, you do that before you pour the batter over top.

Can you add other ingredients/additions to the cheesecake filling?

Yes, for sure! Try adding crushed Oreos, mini chocolate chips, dehydrated strawberries, dried fruit, or whatever suits your fancy. Just keep in mind that a little goes a long way; I would not add more than 1/4-1/2 cup of any one addition to this cheesecake batter.

Ways to display mini cheesecakes

Personally, I’m a big fan of creating beautiful dessert tables. One of the best ways to do that, I have learned, is to create varying heights for different things on display. You can do this by using some flat plates, some pedestals, and some bowls; or, you can just put boxes of different heights either on the table top or on the table top underneath a tablecloth to make a bunch of simple serving platters take on a new look! I have also arranged assorted dessert platters with these in the centre, which always makes for beautiful display.

When to serve mini cheesecakes

Any time you want! These cheesecakes have been a favourite at weddings, showers, and holiday parties. Just about any occasion where there will be people eating dessert, these mini cheesecakes will not last for very long!

Can mini cheesecakes be made in advance?

Yes, easily! You can bake these several days before your event and keep them in the fridge, or you can make them ahead and freeze them weeks ahead of time. Just don’t add the fruit topping until right before you want to serve them.

How to make mini cherry cheesecakes:

Scroll down for my printable recipe!

Mini Cherry Cheesecakes

This recipe is rich, simple to make, and oh so beautiful. Make these to add to any sweet table or to contribute to a large gathering; they are always a crowd pleaser!

CourseDessert

CuisineAmerican, Canadian

Keywordcheesecakes, ny cheesecake

Ingredients

Crust

1c.graham cracker crumbs
1Tbsp.granulated sugar
1tsp.ground cinnamon
4Tbsp.buttermelted

Filling

12oz.1-1/2 bricks cream cheese, softened
3/4c.granulated sugar
1tsp.vanilla extract
1/8tsp.salt
2large eggs
1egg yolk
1/2c.sour cream

Topping

Homemade or canned cherry pie filling

Instructions

For the crusts:

Position a rack in the center of your oven and preheat it to 325 degrees F. Line 12 muffin cups with paper liners.
In a medium sized mixing bowl, combine all of the crust ingredients together and mix until well combined. Divide this mixture among the paper liners, and press evenly into the base of each one.
Bake this for 5-7 minutes, until lightly browned. Cool.

For the Filling:

In a medium-large mixing bowl, beat your cream cheese and sugar until creamy. Add the vanilla, salt, eggs, and egg yolk. Beat until well combined. Stir in the sour cream until well incorporated.
Pour the cheesecake batter over the baked crusts, dividing evenly (you should be able to fill each cup almost to the top). Bake the cheesecakes 20-25 minutes, until the tops begin to crack and the centres are set. Cool on wire racks completely (the centres will sink slightly as they cool).
Once the cheesecakes are cool, refrigerate in sealed containers until serving.

For the Topping:

Just before serving, spoon a few cherries over top of each cheesecake.

Used in this recipe:

And that’s it for today! As always, if you make these mini cheesecakes, I’d love to see a photo of your work! Tag me @naomicakesofficial on Instagram so that I can see your beautiful creations!

As always, thanks for stopping in, and bye for now!

Naomi

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