These mini cheesecakes are rich, smooth, and creamy. This easy cheesecake recipe is the perfect make-ahead dessert for parties!

Why this recipe works

While a full size cherry cheesecake is always a welcome dessert to bring to the table, these mini cheesecakes are one of our favorite desserts to bring to potlucks and get-togethers thanks to the individual portions they provide. They’re super simple to make and with it being a virtually no-bake recipe (besides the 5 minutes for the crust), you don’t have to worry about heating up the house during the summer.

These mini cheesecakes with cherry topping can be made ahead of time, reserving the cherry pie filling until right before you serve so there’s less stress the day of.

holding a mini cheesecake with a bite out of it

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – We used chocolate graham crackers for the crust, but feel free to substitute with regular graham crackers instead.

FILLING – Made up of cream cheese, heavy whipping cream, sour cream, sugar, lemon juice, and vanilla.

TOPPING – Our topping of choice is cherry pie filling. Alternatively, you can use other pie filling such as blueberry, strawberry, apple, and raspberry. Chocolate ganache or a drizzle of caramel also make delicious topping options.

How to Make Mini Cheesecakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

In a food processor, pulse the graham crackers into a fine crumb. Add in the sugar. While on low speed, drizzle in the melted butter.
Spray the mini cheesecake pan with non-stick cooking spray. Spoon the graham cracker mix into the cups evenly, about 1-1/2 Tablespoon, and pack down with the back of the spoon. Bake at 350F for 5 minutes and allow to cool for an additional 10 minutes before filling.
In a medium bowl using a hand mixer, beat the cream cheese for 1 minute. Add the sugar, sour cream, lemon juice, and vanilla extract to the bowl and use a hand mixer to combine.
In a separate bowl beat the heavy whipping cream on high speed until whipped cream forms. About 2-3 minutes. Fold into the bowl with the cream cheese mixture.
Top the cooled crusts with cheesecake filling, about 2-3 Tablespoons each. Cool in the refrigerator for 4 hours. Top with 1 Tablespoon of cherry filling before serving.

Frequently Asked Questions

What kind of toppings can I use on mini cheesecakes?

The options are endless when it comes to cheesecake toppings. Pie fillings such as strawberry, apple, cherry, blueberry, blackberry, and raspberry are always great. You can also opt for a chocolate ganache or a drizzle of caramel with nuts. A dollop of whipped cream is always a safe option to keep it nice and simple.

Can I make these mini cheesecakes ahead of time?

Absolutely! These mini cheesecakes are great for making ahead of time. Follow the instructions until your cheesecakes are done, keep them in the refrigerator, but reserve the topping until you are ready to serve.

Can I freeze mini cheesecakes?

Yes, you can freeze them in an air tight container or freezer safe bag for up to 3 months. Reserve any toppings for your cheesecakes until they are dethawed and ready to serve.

What else can I use for the crust?

If you do not have graham crackers, shortbread cookies make a great replacement for the crust as well as Oreos.

How long do these keep in the refrigerator?

These mini cheesecakes will last up to 5 days kept in an air tight container in the refrigerator.

These mini cheesecakes are topped with cherry pie filling and taste like a dream! They’re creamy and soft with a light crunch from the graham cracker crust.

More Cheesecake Recipes

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This post was originally published here on April 24, 2021.