Mini Cherry Cheesecakes

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.

This is vegetarian and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Print Recipe

Medium

Mini Cherry Cheesecakes

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Graham cracker crumbs
• 0.25 cup Butter, melted
• 2 package Cream cheese, softened
• 0.5 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 1 can Cherry pie filling

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a lined muffin tin, creating a crust.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
4. Pour the cream cheese mixture over the crust in the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the cheesecakes are set.
6. Remove from the oven and let cool in the muffin tin for 5 minutes. Then, transfer the cheesecakes to a wire rack to cool completely.
7. Once cooled, top each mini cheesecake with cherry pie filling.
8. Refrigerate for at least 1 hour before serving. Enjoy!

Nutrition Facts

Servings 12

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 38g13%

Sugars 28g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.