These Mini Cherry Cheesecakes Are Almost Too Cute to Eat!

Instructions

1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined.
3. Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner to form the crust.
4. In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition until just incorporated. Stir in the vanilla extract.
6. Spoon the cream cheese mixture evenly over the graham cracker crusts, filling each cup about three-quarters full.
7. Bake for 20-22 minutes, or until the centers are just set. They may still be slightly jiggly in the middle; they will firm up as they cool.
8. Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin on a wire rack. This is crucial for proper setting.
9. Once completely cooled, spoon about 1-2 tablespoons of cherry pie filling over the top of each mini cheesecake.
10. Refrigerate the mini cheesecakes for at least 2 hours before serving for best results and firm texture.

Tips

• Ensure your cream cheese is at room temperature before mixing. This prevents lumps and ensures a smooth, creamy batter.
• Do not overmix the cream cheese batter once the eggs are added. Overmixing can incorporate too much air, which can cause cracks in the cheesecakes.
• Allow the cheesecakes to cool completely in the muffin tin before adding the topping or attempting to remove them. Cooling slowly prevents cracking.
• For a prettier presentation, use an ice cream scoop to portion the cream cheese mixture into the muffin cups cleanly.
• These mini cheesecakes can be made a day ahead and stored in an airtight container in the refrigerator, making them perfect for entertaining.