These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
26
Yield:
26 tarts
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Ingredients

26
Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.

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  • To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.

  • To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.

  • Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

Nutrition Facts

143 calories; protein 2.1g; carbohydrates 14.6g; fat 8.6g; cholesterol 34.3mg; sodium 95.3mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2006
Very cute and fun. They taste like your typical cheesecake. I made these in mini-cupcake pans thinking that is what the recipe meant by miniature. You certainly can do it this way but you will make @ 48 of them. You can only fit about two cherries on top doing it this way. They were still a very cute little dessert. Next time I will try them in full-size muffin cups. It took some patience to get the graham cracker crust to stay up and around the cupcake liners. Read More
(21)

Most helpful critical review

Rating: 3 stars
11/17/2012
Can be used in the mini muffin/cupcake tins as well as the regular size. I used them in the mini form. They were pretty easy to make had more than enough crumb mixture maybe too much. Not alot of cheesecake taste in the minis. Hold up well though and look very nice. Was able to get 2-3 cherries on top depending on how big the cherry was. Maybe I put in too much crumb mixture not sure. My son loved them though. Read More
(1)
42 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/28/2014
This recipe is excellent. I have made it a few times now, but I always have too much crust or not enough filling. And no where near a can of pie filling. Also, it never makes 26 of the regular size muffins pans. So today, I finally got the ratios right so it makes 24 tarts/muffins. I did 1.5 of the recipe for the filling (3 pkgs cream cheese; 3/4 c. sugar; 3 eggs, 1.5 tsp vanilla and 1.5 tsp lemon juice. There is no need to increase the base/crust. Each muffin uses 1 tbsp of crumb mixture and just under 1/4 c. of cream cheese filling. The pie filling was just the right amount. Yum. I get requests to make these all the time! Read More
(25)
Rating: 5 stars
08/02/2006
Very cute and fun. They taste like your typical cheesecake. I made these in mini-cupcake pans thinking that is what the recipe meant by miniature. You certainly can do it this way but you will make @ 48 of them. You can only fit about two cherries on top doing it this way. They were still a very cute little dessert. Next time I will try them in full-size muffin cups. It took some patience to get the graham cracker crust to stay up and around the cupcake liners. Read More
(21)
Rating: 5 stars
11/07/2003
I made these for my niece's informal wedding reception and they were a BIG hit! I topped them with cherry & blueberry pie fillings and they were gobbled up. When making the crust, I just went ahead and melted the butter instead of cutting in cold butter....I felt it was easier and they turned out just fine. Read More
(18)
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Rating: 4 stars
06/05/2003
Great recipe I used cup cake size liners I doubled the recipe hoping to make about 40 only made 26ish....so if you are wanting more you may need to triple the recipe. It's a keeper. Read More
(11)
Rating: 5 stars
11/20/2012
I've been making these for years but instead of preparing a crust we use a vanilla wafer on the bottom of the cup. Very quick and easy way to serve little cheesecakes. Read More
(7)
Rating: 5 stars
09/02/2003
This recipe turned out beautifully! It was easy and soooo good! I used blueberries instead just because I was hungry for them and tried them out on my whole family at a gathering. They all loved them! Thanks! I will definitely be making these again. (So many combinations to try... Chocolate crust with raspberry vanilla crust with strawberries etc.) Read More
(5)
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Rating: 4 stars
11/17/2002
put thick layer of cream cheese mixture. Read More
(3)
Rating: 5 stars
08/29/2002
Just like the cherry tarts my mom used to make! Read More
(2)
Rating: 5 stars
11/21/2006
Everyone loved these at the party. They turned out beautifully and where the hit of the party. I also made some with a chocolate cookie crust by taking some chocolate chip cookies and broken semisweet chocolate breaking them up and pressing them into a crust. Read More
(1)
Rating: 3 stars
11/17/2012
Can be used in the mini muffin/cupcake tins as well as the regular size. I used them in the mini form. They were pretty easy to make had more than enough crumb mixture maybe too much. Not alot of cheesecake taste in the minis. Hold up well though and look very nice. Was able to get 2-3 cherries on top depending on how big the cherry was. Maybe I put in too much crumb mixture not sure. My son loved them though. Read More
(1)
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