THE BEST recipe ever for Mini Cheesecakes! My kids beg me to make these again and again!
Our oldest kiddo, Silas, turned 8 years old last month. Whenever I make treats to possibly photograph and post the recipe for you all, the boys taste test and tell me what they think. I know the recipe is a real winner when they ask, "Mom, can you make this for me for my birthday?" So, when Silas' birthday rolled around, I had a few ideas of past desserts he's loved in my mind as possibilities. You could imagine my surprise when I asked him what he wanted me to make for his birthday dessert this year. Mini cheesecakes.
It's been YEARS since I've tried a new mini cheesecake recipe.
I really have no clue where he came up with that idea, but I went with it! I'm not going to argue with the kid, I LOVE cheesecake!
We actually planned a small play date with some of his friends, they came home with us after school one day and they all spent the afternoon trading Pokemon cards. These kids are OBSESSED with Pokemon right now! They really aren't allowed to trade at school, so it was nice to give them some time outside of school together. Of course we had the family over for pizza and dessert later the same night, and literally everyone raved about this mini cheesecake recipe!
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.
yield: 1 dozenAuthor: Kelly Millerprint recipe
Best Ever Mini Cheesecakes
A mini cheesecake recipe using graham cracker crumbs, cream cheese, and cherry pie filling.
prep time: 15 MINScook time: 15 MINStotal time: 30 mins
For the crust:
1 cup graham cracker crumbs (about 1 sleeve, if using while graham crackers)
2 tablespoons sugar
3 tablespoons butter, melted
For the cheesecakes:
2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
21 oz can cherry pie filling
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.
In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
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.