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Easy Mini Cherry Cheesecake With Graham Cracker Crust

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!
Prep Time15 mins
Baking Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Can you freeze unbaked cherry cheesecake?, Does freezing cheesecake change the texture?, How do you freeze cherry cheesecake?, mini cherry cheesecake with graham cracker crust, Which is best baked or no-bake cheesecake?
Servings: 16

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 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.
    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 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.
  • 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.
    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 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.
  • 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.
  • 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.
    Cherry pie filling, for garnish

Notes

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!