Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of 12 lined or greased mini muffin cups. You can use the bottom of a small glass or your fingers to press it down well, ensuring a sturdy base for your cheesecakes.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy, using an electric mixer if available. This is crucial for achieving a silky smooth texture.16 ounces cream cheese, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition until just combined. Be careful not to overmix at this stage, as it can lead to cracks in your cheesecakes. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Spoon about 1 tablespoon of the cherry pie filling over the cream cheese mixture in each mini muffin cup. Don't stir it in; you want those delightful pockets of cherry goodness.1 can (21 ounces) cherry pie filling
- Gently spoon the cream cheese filling over the cherry filling in each cup, filling them about three-quarters of the way full. Bake for 20-25 minutes, or until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool.
- Remove the cheesecakes from the oven and let them cool in the mini muffin tin for about 10 minutes. Then, carefully remove them from the tin and transfer them to a wire rack to cool completely. Once cooled, cover and refrigerate for at least 2 hours, or preferably overnight, to allow them to fully set and the flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months.