The perfect party dessert, these mini cherry cheesecakes are irresistibly creamy and so tasty.
A few weeks ago, we celebrated my daughter’s second birthday and these were on the dessert menu. Everyone loved how easy they were to eat, no spoon required and ultimately mess free, unless you are a toddler. The cheesecakes have a delicious graham cracker crust and are topped with delicious dark cherry pie filling. These cheesecakes require baking, but unlike “no bake” mini cheesecakes, these ones taste like a delicious New York style cheesecake, not dry and perfectly creamy.
This recipe creates 12 individual cupcake sized cheesecakes, it also includes a hint of lemon juice to complement the sweetness of the cheesecakes. The best part is that these can be frozen without the cherry topping! For my daughter’s birthday, I made these a week before the party, they tasted amazing even after being frozen. I love having desserts in my freezer, it makes for easy entertaining when friends and family come over unexpectedly, or when my husband and I want a small dessert without having to eat the whole batch!
Ingredients
For the cheesecake:
2 packages of cream cheese, room temperature (8 oz each)
2/3 cup sugar
2 eggs, room temperature
1 tablespoon cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla extract
For the crust:
2/3 cup crushed graham crackers (about 5 sheets)
1/4 cup butter, melted
2 tablespoons sugar
For the topping:
1 can of dark cherry topping, or fresh fruits
chocolate shavings, optional
1. Preheat oven to 300 degrees F. Combine melted butter, crushed graham crackers and sugar in a small bowl and mix together.
2. Divide the crust evenly among a cupcake pan lined with paper liners. Press the crust mixture into each of the 12 cupcakes.
3. In a medium bowl, mix the softened, room temperature cream cheese with sugar until creamy, about 2 minutes.
4. Add in vanilla extract, lemon juice, and cornstarch. Mix again.
5. Now, with the mixer on low speed, add in the eggs and mix just until combined and no more streaks of egg remain.
6. Evenly divide the mixture in the cupcake pan. Place in the oven and bake 25-30 minutes in a 300 degree F oven, or until the center of the cheesecakes do not wiggle.
7. Wait for the cheesecakes to cool to room temperature, then place in the fridge to chill. This is also the time to freeze them if you plan on making them ahead of time. Before serving, top each cheesecake with the dark cherry pie filling. Garnish with chocolate shavings, if desired.
The cheesecakes can be refrigerated in an airtight container for up to 2 weeks, or frozen for 2-3 months.
I used this lemon juice from Costco, I can’t believe the lemons are grown on trees near a volcano in Italy! The flavor of this lemon juice is unbelievable, a tiny bit can spruce up any drink.
I love to see your creations! Don’t forget to tag me in an recipes you make, be sure to use hashtag #HerCupofJoy.
You can find me on good ole’ social media: Facebook, Instagram, or Twitter. Although I prefer to hangout on Instagram 😉
- For the cheesecake:
- 2 packages of cream cheese, room temperature (8 oz each)
- ⅔ cup sugar
- 2 eggs, room temperature
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- For the crust:
- ⅔ cup crushed graham crackers (about 5 sheets)
- ¼ cup butter, melted
- 2 tablespoons sugar
- For the topping:
- 1 can of dark cherry topping, or fresh fruits
- chocolate shavings, optional
- Preheat oven to 300 degrees F. Combine melted butter, crushed graham crackers and sugar in a small bowl and mix together. Divide the crust evenly among a cupcake pan lined with paper liners. Press the crust mixture into each of the 12 cupcakes.
- In a medium bowl, mix the softened, room temperature cream cheese with sugar until creamy, about 2 minutes. Add in vanilla extract, lemon juice, and cornstarch. Mix again.
- Now, with the mixer on low speed, add in the eggs and mix just until combined and no more streaks of egg remain.
- Evenly divide the mixture in the cupcake pan. Place in the oven and bake 25-30 minutes in a 300 degree F oven, or until the center of the cheesecakes do not wiggle.
- The cheesecakes can be refrigerated in an airtight container for up to 2 weeks, or frozen for 2-3 months.
Just a girl sharing her cup of "joy" with the world. Welcome to my side of the internet. I hope you are inspired by the positivity and creativity here.
Wow! These look delicious my sister makes cheesecakes that look similar to these.Definitely going to try them out soon…:)
Thanks Anna! 🙂
Yum! I want some of these delicious cheesecakes right now! (Mind you, I haven’t had breakfast and/or lunch yet… But I would totally do this cheesecake for any of these meals!)
Thanks Olivia! I would totally go for another batch of these, I can send some your way soon 😉
Such an awesome recipe!! I made them today and I have to say I don’t think there will be any left by dinner lol definitely will have to make two batches next time 😉 thanks for sharing! 🙂
Thanks for trying the recipe Inna! I agree, they go fast, it is an easy recipe to double!
What beautiful little cakes for a happy birthday celebration. I hope she had a wonderful day.
I like the looks of that lemon juice. I wish Costco here would sell it. 🙂
Thanks Maureen! 🙂 I love the flavor of the lemon juice, maybe they will carry that brand soon!
Yum these look good, so good that I think I would need to eat at least 2 in a sitting.
Thanks Linda 🙂 Me too!
Oh I love keeping desserts in the freezer as well, its so handy when you are in a pinch 😀 I adore cherries and I know I would love these. They look amazing!
Thanks Emma! 🙂
Pure deliciousness!!! Enjoyed these with my hubby on national cheesecake day. Super easy and great recipe thank you!
Thank you Lena! They were a perfect treat for National Cheesecake Day! 🙂
I make these, but use a Nilla Wafer for the crust instead of the work of making this crust. Just blop one in with the flat side down…no mess…
These are so easy to make & very tasty & light compared to other recipes where they seem too heavy. Love these!!
Thank you!
Good morning!
Am I deviding the sugar for the crust and for the cream cheese mixture?
Thank you and Happy Thanksgiving