Description
Delicious mini cheesecakes topped with a vibrant cherry filling, perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- 1½ cups graham cracker crumbs
- 16 ounces cream cheese (softened)
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can cherry pie filling
Instructions
- Preheat your oven to 350°F.
- Line 18 muffin cups with foil-lined wrappers.
- In a medium bowl, mix the melted butter with graham cracker crumbs and press into the bottom of each cupcake liner.
- In a large bowl, beat the softened cream cheese with the white sugar until smooth.
- Add the eggs one at a time, beating after each addition.
- Blend in the sour cream, vanilla extract, and flour until well combined.
- Spoon the cheesecake mixture into each lined cup, filling them halfway.
- Bake for 20 to 25 minutes until the center is slightly jiggly.
- Let them cool in the pan for 20 minutes before chilling in the fridge for at least 2 hours.
- Top with cherry pie filling before serving.
Notes
For a chocolate twist, substitute graham cracker crumbs with Oreos for the crust.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg