Mini Cherry Cheesecakes

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
2. Make the Crust Mixture: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Form the Crust: Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly into an even layer.
4. Bake the Crust: Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2 minutes.
2. Add Sugar and Vanilla: Add the sugar and vanilla extract, and beat until well combined.
3. Incorporate Egg: Beat in the egg until the mixture is smooth.
4. Add Sour Cream and Flour: Mix in the sour cream and flour, ensuring everything is fully incorporated. Avoid overmixing to keep the filling light and creamy.

Step 3: Assemble the Cheesecakes

1. Fill the Crusts: Spoon the cheesecake batter into the prepared crusts, filling each liner about 3/4 full.
2. Bake: Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly.
3. Cool: Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.

Step 4: Add the Cherry Topping

1. Chill the Cheesecakes: Once completely cooled, refrigerate the cheesecakes for at least 2 hours or overnight for best results.
2. Top with Cherries: Spoon 1-2 tablespoons of cherry pie filling onto each mini cheesecake.

Step 5: Garnish and Serve

1. Optional Toppings: Add a dollop of whipped cream, a fresh cherry, or a sprig of mint for an extra touch.
2. Serve: Serve these mini cherry cheesecakes chilled.

Tips for Perfect Mini Cheesecakes

1. Room Temperature Ingredients: Ensure the cream cheese and egg are at room temperature for a smoother filling.
2. Don’t Overfill: Leave a little space in the liners to prevent spillage.
3. Prevent Cracks: Avoid overbaking and let the cheesecakes cool slowly. The cherry topping will also hide any minor cracks!

Storage

• Refrigerate: Store the cheesecakes in an airtight container in the fridge for up to 5 days.
• Freeze: These mini cheesecakes freeze beautifully! Place them on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to 3 months. Thaw in the refrigerator before serving.

Variations

• Different Toppings: Swap cherry pie filling for blueberry, strawberry, or even chocolate ganache.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Chocolate Twist: Add mini chocolate chips to the cheesecake filling or drizzle melted chocolate over the top.

Enjoy these Mini Cherry Cheesecakes at your next gathering or as a sweet treat just for yourself. They’re perfectly portioned, effortlessly elegant, and utterly delicious!