Last Updated on August 28, 2022 by Zara R.
If you are looking for a new fun yet easy dessert to make, then you have to try our mini cherry cheesecake with Graham cracker crust recipe.
This recipe is incredibly versatile, easy to make, and a lot of fun too. You can adjust the color and topping just as you’d like. And, once you’re done with this recipe, make sure to try some of our other delicious cheesecake desserts too!
Why We Love This Mini Cherry Cheesecake With Graham Cracker Crust Recipe
We are obsessed with alternative cheesecake desserts. It is a fun way to change things up. Don’t get us wrong, regular 10-inch cheesecakes are still equally tasty. But visually, they just don’t spark as much interest as they used to.
So, then we started developing this mini cherry cheesecake with Graham cracker crust recipe. Our minds virtually went into overdrive with possibilities.
At the end of the day, we ended up making a recipe that is quite versatile. For one, it doesn’t take you a whole day to make. If you want to, you can finish it from start to finish in 12 hours. That includes cooling and setting time!
Then, the recipe itself is also versatile. You can substitute the sugar with an alternative, use more or less cherry extract, and even alter the color of the batter.
And finally, the topping of these mini cherry cheesecakes is completely up to you. Personally, we love the cherry pie filling pre-mixes you can buy. They are tasty, super sweet, and blend perfectly with a not-so-sweet cheesecake filling.
All in all, this mini cherry cheesecake with Graham cracker crust recipe is easy to make and perfect for virtually any occasion. It can be suited for date nights, birthday parties, Christmas, and even movie nights!
What You Need To Make Our Mini Cherry Cheesecake With Graham Cracker Crust Recipe
Ingredients for the crust
- 1 1/2 cups graham crackers
- 1/4 cup caster sugar
- 6 tablespoons salted butter, melted
- 1/2 teaspoon vanilla extract
Ingredients for the filling
- 16 ounces full-fat cream cheese, softened at room temperature
- 3/4 cup fine caster sugar
- 2 large eggs, room temperature
- 1 teaspoon cherry extract
- Pink food coloring, optional
- Cherry pie filling, for garnish
Equipment
- Cupcake pan
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step By Step Instructions
Step 1: Make your graham cracker crust
Before you start making the graham cracker crust, you have to preheat your oven to 360ºF (180ºC) and line your cupcake holes.
To start your crust, place the graham crackers and sugar into a food processor. Pulse until you have a uniformly fine crumb.
Then, add the melted butter and vanilla extract. Again, pulse the ingredients until you have a uniform wet mixture.
Step 2: Line and pre-bake the mini cheesecake crusts
Divide the graham cracker crumb mixture between the cupcake cups. Press the crumbs tightly into each lined hole so that they don’t fall apart after being baked.
Next, partially bake the crusts in your preheated oven for 10 minutes. Remove them from the oven and allow them to cool completely at room temperature.
Step 3: Make the cherry cheesecake batter
To start, whip the cream cheese until it becomes fluffy. Then, add the sugar and continue beating until it starts dissolving.
Next, add one egg at a time, mixing them in well before adding the next. Finally, add the cherry extract and optional food coloring.
Step 4: Bake the mini cherry cheesecakes
Divide the cheesecake batter between your crust-lined cupcake holes. Then, bake them for roughly 20-25 minutes or until they are done.
You can do a jiggle test, check the internal temperature, or look at the sides of the cupcake hole.
Step 5: Cool your mini cheesecakes
Once they have finished baking, switch off the oven and crack the door open slightly. Allow the mini cheesecakes to cool for 1 hour. Then, remove them, set them at room temperature, and allow them to cool for another hour.
Finally, wrap the entire tray of cheesecakes with saran or plastic wrap. Allow them to set in the fridge for 4 hours, but preferably overnight.
Step 6: Serve
Once you are ready to serve these, carefully remove them from the cupcake holes and place them on a cake stand. Then, top each with some cherry pie filling and serve immediately.
Expert Tips And Tricks
- If you want to use a mini cupcake pan, this recipe will make roughly 48 tiny cherry cheesecakes. And, if you make a jumbo cupcake, it will make roughly 12. Don’t forget to brush the cupcake holes with melted butter or non-stick cooking spray.
- You can choose any type of cherry topping that you’d like. We like cherry pie filling because it is essentially a premade soft filling. But, you can also use maraschino cherries or fresh sweet cherries. Just remember to remove their pips.
- We chose to make a baked cheesecake recipe for this mini cherry cheesecake with Graham cracker crust recipe. But, you can use any of your favorite no-bake cheesecake recipes too. A recipe with 16 ounces of cream cheese will make roughly the same amount of batter as this recipe (maybe a little bit less).
- Always use room temperature ingredients when making your cheesecake batter. This way, you can ensure that you create a lump-free batter. Cold ingredients don’t blend together as smoothly.
- We don’t recommend freezing these mini cheesecakes (baked or unbaked). But, if you have to, rather do so once they have been baked. When freezing unbaked batter, the consistency of it once thawed won’t be good at all!
Preparations Times And Servings
Wrapping Things Up
If you tried this mini cherry cheesecake with Graham cracker crust recipe at home, let us know how it went! And, if you fell in love with it as much as we did, make sure to share it with your fellow cheesecake or dessert lovers! They’ll definitely owe you one!
FAQs
Can you freeze unbaked cherry cheesecake?
You can, but we don't recommend it. Unless it is a no-bake cheesecake recipe. But, even then the freezer may cause the cream cheese to separate. If at all possible, don't ever freeze any type of cheesecake. It will never be the same as freshly made ones. And the time you save just isn't worth it.
How do you freeze cherry cheesecake?
The best way to freeze cherry cheesecake is after it has been baked. Once it is completely cooled and set, tightly wrap the entire cheesecake in plastic or saran wrap. Then, add a layer of foil. It will help protect the cheesecake from excess freezer burn. Finally, place the cheesecake in an airtight container and freeze for up to 6 months.
Which is best baked or no-bake cheesecake?
Neither is better and it depends entirely on your personal preference. Baked cheesecakes are usually more refreshing and take less time to make. But, baked cheesecakes are often more flavorful, more aerated, and have a longer shelf life.
Does freezing cheesecake change the texture?
Freezing cheesecake does change the texture of the batter or baked filling. The texture you are aiming to create is usually soft, light, and creamy. Once dairy and egg mixtures are frozen, the ice crystals ruin the structure completely. So, if you can, avoid freezing them at all costs.
Easy Mini Cherry Cheesecake With Graham Cracker Crust
Equipment
- Cupcake pan
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 1 1/2 cups graham crackers
- 1/4 cup caster sugar
- 6 tablespoons salted butter, melted
- 1/2 teaspoon vanilla extract
Ingredients for the filling
- 16 ounces full-fat cream cheese,softened at room temperature
- 3/4 cup fine caster sugar
- 2 large eggs, room temperature
- 1 teaspoon cherry extract
- Pink food coloring, optional
- Cherry pie filling, for garnish
Instructions
- Make your graham cracker crustBefore you start making the graham cracker crust, you have to preheat your oven to 360ºF (180ºC) and line your cupcake holes.To start your crust, place the graham crackers and sugar into a food processor. Pulse until you have a uniformly fine crumb.Then, add the melted butter and vanilla extract. Again, pulse the ingredients until you have a uniform wet mixture.1 1/2 cups graham crackers, 1/4 cup caster sugar, 6 tablespoons salted butter, melted, 1/2 teaspoon vanilla extract
- Line and pre-bake the mini cheesecake crustsDivide the graham cracker crumb mixture between the cupcake cups. Press the crumbs tightly into each lined hole so that they don't fall apart after being baked.Next, partially bake the crusts in your preheated oven for 10 minutes. Remove them from the oven and allow them to cool completely at room temperature.
- Make the cherry cheesecake batterTo start, whip the cream cheese until it becomes fluffy. Then, add the sugar and continue beating until it starts dissolving.Next, add one egg at a time, mixing them in well before adding the next. Finally, add the cherry extract and optional food coloring.16 ounces full-fat cream cheese,softened at room temperature, 3/4 cup fine caster sugar, 2 large eggs, room temperature, 1 teaspoon cherry extract, Pink food coloring, optional
- Bake the mini cherry cheesecakesDivide the cheesecake batter between your crust-lined cupcake holes. Then, bake them for roughly 20-25 minutes or until they are done.You can do a jiggle test, check the internal temperature, or look at the sides of the cupcake hole.
- Cool your mini cheesecakesOnce they have finished baking, switch off the oven and crack the door open slightly. Allow the mini cheesecakes to cool for 1 hour. Then, remove them, set them at room temperature, and allow them to cool for another hour.Finally, wrap the entire tray of cheesecakes with saran or plastic wrap. Allow them to set in the fridge for 4 hours, but preferably overnight.
- ServeOnce you are ready to serve these, carefully remove them from the cupcake holes and place them on a cake stand. Then, top each with some cherry pie filling and serve immediately.Cherry pie filling, for garnish
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
