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18) Mini Cherry Pie Cheesecakes

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10–12 crackers
  • 4 tbsp unsalted butter melted
  • 16 oz 450 g cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup cherry pie filling canned or homemade, plus extra for topping
  • Optional: pinch salt zest of 1/2 lemon

Method
 

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners or spray.
  2. Mix crumbs and melted butter; press 1 tbsp into each cup to form crusts.
  3. Beat cream cheese and sugar until smooth, add egg, vanilla, and lemon zest; mix until combined.
  4. Spoon about 1–2 tbsp cheesecake batter over each crust, then add 1 tbsp cherry filling into center and swirl slightly.
  5. Bake 16–20 minutes until edges set but centers still jiggle; cool in pan, then chill 2 hours.
  6. Top with extra cherry filling before serving.