Tiny Cherry Cheesecakes
These Tiny Cherry Cheesecakes are the perfect bite-sized desserts for special events such as Valentines Day or Christmas. These are perfect when you crave something sweet but don’t want to make a full-sized cheesecake. They have a rich chocolate crust, creamy cheesecake filling and a delicious pie topping. The combination of chocolate and cherries makes these little cheesecakes hard to resist!
Anyone is capable to accomplish this dessert it is that easy and does not require much of your time. With less than 30 minutes you will have a delicious dessert that is especially great for holidays, parties or potlucks.
Why You’ll Love These Tiny Cheesecakes:
- Bite-sized and easy to serve
- Rich chocolate crust
- Creamy cheesecake filling
- Topped with sweet cherry pie filling
- Perfect for parties and gatherings
- Can be made ahead of time
Ingredients You’ll Need for the Tiny Cherry Cheesecakes:
Chocolate Crust:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup baking cocoa
- 1/2 cup cold salted butter
- 2 Tbsp cold water
Cheesecake Filling:
- 1 package of cream cheese, softened
- 1/4 cup sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 1 can cherry pie filling
How to Make Tiny Cherry Cheesecakes:
- Prepare the Crust: Preheat your oven to 325F. Grease a mini muffin pan.
- In a bowl, combine the flour, sugar, and baking cocoa. Cut in the cold butter until the mixture becomes crumbly. Use a fork and mix until the dough comes together adding the cold water.
- Divide the dough into small portions and press each piece into the bottom and up the sides of the muffin cups. You should have enough dough for 12 muffin cups.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the milk and vanilla extract and mix until well combined. Gently beat in the lightly beaten egg just until incorporated.
- Fill the Crusts: Spoon the cheesecake mixture into the prepared chocolate crusts, filling each one evenly.
- Bake: Bake at 325F for 18 minutes or until the cheesecake filling is set and the edges are lightly golden.
- Remove from the oven and allow the cheesecakes to cool completely.
- Add the Cherries: Once cooled, spoon a little cherry pie filling over the top of each tiny cheesecake.
- Refrigerate until chilled and ready to serve.
Tips for the Best Tiny Cheesecakes:
- Use softened cream cheese: This helps create a smooth, creamy filling without lumps.
- Don’t overmix the egg: Once the egg is added, mix just until combined.
- Chill before serving: These little cheesecakes taste even better once they’re completely chilled
- Make them ahead: They’re a great make-ahead dessert for entertaining because they can be prepared in advance and kept refrigerated.
Storage:
Store the cheesecakes covered in the refrigerator for up to 4 days. Keep them chilled until you’re ready to serve.
Frequently Asked Questions:
- Can I use another pie filling? Absolutely! While cherry is delicious with the chocolate crust, you can also use strawberry, blueberry, raspberry, or apple pie filling for a different flavor.
- Can I freeze tiny cherry cheesecakes? Yes. Freeze the baked cheesecakes without the cherry topping for the best texture. Once completely cooled, place them in an airtight container and freeze for up to 2 months. Thaw them in the refrigerator and add the cherry topping before serving.
- How do I know when the cheesecakes are done? The filling should look set around the edges with just a slight softness in the center. Avoid overbaking, as this can make the cheesecake dry and the crust hard.
- Why did my cheesecake crack? Cheesecake can crack if it is over baked or if the filling is mixed too much after adding the egg. Don’t worry too much about the small cracks the cherry topping will cover them beautifully.
If you love cheesecakes recipes check out my famous German Cheesecake, New York-Style Cheesecake, Lemon Curd Cheesecake, Creamy Baked Biscoff Cheesecake, No-bake Kinder Bueno Cheesecake, Mini Oreo Mousse Cakes, or Chocolate Cherry Cheesecake. If you tried out this recipe please leave a comment below I would love to hear your feedback.
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Tiny Cherry Cheesecakes
Ingredients
Equipment
Method
- Prepare the Crust: Preheat your oven to 325F. Grease a mini muffin pan.
- In a bowl, combine the flour, sugar, and baking cocoa. Cut in the cold butter until the mixture becomes crumbly. Use a fork and mix until the dough comes together adding the cold water.
- Divide the dough into small portions and press each piece into the bottom and up the sides of the muffin cups. You should have enough dough for 12 muffin cups.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the milk and vanilla extract and mix until well combined. Gently beat in the lightly beaten egg just until incorporated.
- Fill the Crusts: Spoon the cheesecake mixture into the prepared chocolate crusts, filling each one evenly.
- Bake: Bake at 325F for 18 minutes or until the cheesecake filling is set and the edges are lightly golden.
- Remove from the oven and allow the cheesecakes to cool completely.
- Add the Cherries: Once cooled, spoon a little cherry pie filling over the top of each tiny cheesecake.
- Refrigerate until chilled and ready to serve.
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