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Best Ever Mini Cheesecakes

Best Ever Mini Cheesecakes
THE BEST recipe ever for Mini Cheesecakes! Cheesecake filling with graham cracker crust made in cupcake tins. My kids beg me to make these again and again!
I can’t even begin to tell you how delicious these mini cheesecakes are, but I will warn you – do yourself a favor and make a double batch because these little guys will be gone in no time!
Feel free to leave the cherry pie filling off, I did this for the first batch and they tasted great. I honestly prefer the pie filling on though, it gives it just a little bit extra to the cheesecakes.

What kind of cupcake pan to use:
For this recipe, be sure to use a REGULAR 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.
Can these be made ahead of time?
Absolutely! Make them the night before your party or event and just keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They’ll taste even better this way!
Can mini cheesecakes be frozen?
I do not recommend freezing these mini cheesecakes. Cream cheese does not freeze well, in general and in my own experience.
How to make mini cheesecakes:
Mix the crust ingredients in a small bowl with a spatula.
Spoon about 1 tablespoon of crust mixture into 12 paper-lined muffin cups. Use the back of a spice jar to press crusts firmly into the bottoms of the cups.
Beat cheesecake filling ingredients with an electric mixer.
Scoop cheesecake filling over crusts in muffin cups. Bake a cool completely before serving.
How to cut time with this recipe:
  • Skip the crust altogether, and just drop a vanilla wafer cookie into the bottom of each muffin cup before filling with cheesecake mixture and baking
  • Serve cheesecakes plain to guests and just have the pie filling out in a bowl for guests to top as they desire
  • Make mini cheesecakes ahead of time and have them ready to go in the refrigerator
Flavor variations:
  • Oreo Mini Cheesecakes: use an Oreo cookie as the crust in each muffin cup, fill as usual, and top with miniature chocolate chips before baking
  • Apple Pie Mini Cheesecakes: add 1/4 teaspoon cinnamon to crust ingredients, fill and bake as usual, and then top with apple pie filling
  • Funfetti Mini Cheesecakes: mix 2 tablespoons colored sprinkles to cheesecake filling, bake and cool, and then top with whipped cream and more sprinkles
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Best Ever Mini Cheesecakes
A mini cheesecake recipe using graham cracker crumbs, cream cheese, and cherry pie filling.
author: Kelly Miller
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
course: Dessert
cuisine: American
keyword: mini cheesecakes
servings: 12 servings
Ingredients
for the crust:
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp butter melted
for the cheesecakes:
  • 16 oz cream cheese softened to room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 21 oz cherry pie filling
Instructions
  1. Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
  2. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
  3. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.
Nutrition
Calories: 292 kcal Fat: 17 g Saturated fat: 9 g Cholesterol: 76 mg Sodium: 212 mg
Potassium: 126 mg Carbohydrates: 31 g Sugar: 13 g Protein: 3 g Vitamin A: 14.8%
Vitamin C: 2.2% Calcium: 5.3% Iron: 3.8%