Mini Cherry Cheesecakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Mini Cherry Cheesecakes are easy bite-sized creamy cheesecakes baked in a muffin tin with cherry pie filling on a buttery graham cracker crust.

The only thing better than a classic Dessert Recipe like New York Cheesecake is making that dessert bite sized! These little mini cheesecakes are the perfect party desserts, no fork or plate needed!

Mini Cherry Cheesecake Muffin Bites in a stack


These Mini Cherry Cheesecakes look great for any special occasion and taste even better! They are an easy party dessert that take just minutes to put together and a few hours to set. You can whip them up the morning of your party or potluck and they will be ready to go when you are.

Since these Mini Cherry Cheesecakes are baked, they are much more like creamy New York Cheesecake. And they are just as easy to make as a no-bake cheesecake! A can of cherry pie filling saves time and tastes delicious, it’s one of those simple pantry ingredients you can pick up in most stores. 

Once it’s baked into these mini cheesecakes the flavors change. The filling is thickened and more intense. These little portable cheesecake bites taste like a cross between a cheesecake and cherry cream cheese danish!

If you want to make your own homemade pie filling, there is a quick recipe below for cherry pie filling. You can also use fresh or frozen cherries (thawed) on top of your mini cheesecakes. Use a little Whipped Cream on the Mini Cherry Cheesecakes to keep the fresh berries from sliding off.

Cherry Cheesecakes in muffin tin

Mini Cherry Cheesecakes can be made ahead of time. For a party dessert, make them up to a day in advance. 

Bite sized desserts are great for parties and potlucks since you know exactly how many servings you have. No need to worry about portion sizes or cutting the cake in the middle of a party, these Mini Cherry Cheesecakes are ready for serving straight from the fridge. If you are freezing them ahead, thaw overnight in the refrigerator before serving.


Homemade Cherry Pie Filling:

  • 1 pound fresh or frozen cherries, pitted
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • Place cherries in a saucepan over medium heat and cover. Heat until cherries, stirring often until they release juices and start to simmer, about 10 minutes. Combine sugar and cornstarch and stir into cherries. Bring to a low simmer and cook until thickened, about 2 minutes. Let cool and spoon over Mini Cherry Cheesecakes.

Stack of Mini Cherry Cheesecakes



  • Pretzels: For a pretzel crust for Mini Cherry Cheesecakes, combine 1 cup crushed pretzels, ⅛ cup white sugar, and 4 tablespoons melted butter. 
  • Vanilla Wafers: Make a vanilla wafer crust by mixing 1 cup vanilla wafers crushed and 3 tablespoons butter with a fork until combined.
  • Oreo Cookies: You can make Mini Cherry Cheesecakes with Oreo cookie crust two ways. Either use a whole Oreo in the bottom of the muffin tin or crush about 10 Oreos into fine crumbs and mix with 3 tablespoons butter to make an Oreo crust. 
  • Berries: This Mini Cheesecake recipe can be made with other pie fillings like blueberry, lemon, or this tasty Strawberry Topping. You can also use fresh berries mixed with a little sugar.
  • White Chocolate: Cherry and white chocolate go great together! Top your Mini Cherry Cheesecakes with a melted white chocolate drizzle.
  • Chocolate Chips: Mix in a ½ cup of dark chocolate chips, semi-sweet chocolate chips, or white chocolate chips into your cheesecake mixture. 



  • Serve: You can keep your Mini Cherry Cheesecakes at room temperature for up to 2 hours.
  • Store: Refrigerate leftover mini cheesecakes in an airtight container lined with parchment paper for up to 1 week.
  • Freeze: Freeze Mini Cherry Cheesecakes without the pie filling in a sealed container for up to 2 months. Thaw in the refrigerator overnight and spoon on pie filling before serving.

Bite taken out of Mini Cherry Cheesecake

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Mini Cherry Cheesecakes

Mini Cherry Cheesecakes are easy bite-sized creamy cheesecakes baked with cherry pie filling on a buttery graham cracker crust.
Yield 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 sheets graham crackers
  • 1/3 cup sugar
  • 1/3 cup unsalted butter , melted
  • 8 ounces cream cheese , softened
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg , room temperature
  • 1 1/2 cups cherry pie filling


  • Preheat oven to 350 degrees and spray a 12 cup muffin tin with baking spray.
  • Add graham crackers and sugar to food processor until fine crumbs then add in the melted butter and pulse until well combined.
  • Spoon the crumble into the muffin cups and press down.
  • In a medium mixing bowl whisk together the cream cheese, sugar, egg, lemon juice and vanilla extract until smooth.
  • Gently spoon over the graham cracker crust until the muffin cups are half full then spoon on 2 tablespoons of cherry pie filling.
  • Bake until centers are almost set, 20-25 minutes. Cool completely.


Calories: 168kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 79mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Mini Cherry Cheesecake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These look like little bites of heaven! Definitely going to bake these over the weekend; looks too good to pass up!

  2. I love mini cheesecakes. They are so easy to make and super delicious. And great for portion control, although I just wind up eating lots of them. haha