Little Cherry Cheesecakes Recipe

Name: Little Cherry Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 2 packages 8 Ounces Each, Of Cream Cheese; 2 Eggs; 3/4 cups Sugar; 2 teaspoons Vanilla Extract; FOR THE CRUST:; 1 cup Graham Cracker Crumbs; 1/4 cups Melted Butter; 1/4 cups Sugar; FOR THE TOPPING:; 1 can (21 Oz.) Cherry Pie Filling

Servings: persons

FOR THE FILLING:
2 packages 8 Ounces Each, Of Cream Cheese
2 Eggs
3/4 cups Sugar
2 teaspoons Vanilla Extract
FOR THE CRUST:
1 cup Graham Cracker Crumbs
1/4 cups Melted Butter
1/4 cups Sugar
FOR THE TOPPING:
1 can (21 Oz.) Cherry Pie Filling

1
Preheat oven to 350 F. Add paper liners into a 12-count muffin pan and 2 extra in an additional pan for a total of 14 individual cheesecakes.
2
Mix together crust ingredients and put about a tablespoon of the mixture into each cupcake liner. Press the crust mixture into the cups to form the crust.
3
In a bowl mix the cream cheese and eggs until well blended. Mix in the sugar and vanilla until smooth. Pour the filling mixture into the cupcake liners. Bake in the preheated oven for 20 minutes.
4
Cool cheesecakes and then top with cherry pie filling. Refrigerate for at least an hour before serving.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE FILLING:, 2 packages 8 Ounces Each, Of Cream Cheese, 2 Eggs, 3/4 cups Sugar, and more.

Yes, Little Cherry Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Little Cherry Cheesecakes

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