So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
24
Yield:
24 cupcakes
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.

    Advertisement
  • Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.

  • Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.

  • Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

Nutrition Facts

182 calories; protein 1.8g 4% DV; carbohydrates 17.9g 6% DV; fat 11.9g 18% DV; cholesterol 48.5mg 16% DV; sodium 152.3mg 6% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2017
I have made these for years. I don't do the graham crackers. I just use a vanilla wafer in each tin. Put the cream cheese mixture in and bake as usual. Too with the cherry pie filling etc. easier than having to mess with the graham cracker crust. Comes out perfect. Read More
(6)

Most helpful critical review

Rating: 1 stars
12/10/2018
Awful recipe. Crust proportions were wrong and the directions were inaccurate. You can't beat the eggs with everything together or your cheesecake comes out eggy. My fault for not noticing their lack of instructions beforehand. Read More
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/13/2017
I have made these for years. I don't do the graham crackers. I just use a vanilla wafer in each tin. Put the cream cheese mixture in and bake as usual. Too with the cherry pie filling etc. easier than having to mess with the graham cracker crust. Comes out perfect. Read More
(6)
Rating: 4 stars
08/31/2017
I pretty much just used the filling recipe for this after reading the other reviews about the crust being soggy. I chose instead to use 1 1/2 C graham cracker 1/2 C Melted Butter & 1/4 C Sugar and the crust came out crunchy like I prefer. I also had to bake for much longer than the recipe suggested but that could just be my oven. That being said the filling was awesome and everyone loved them! Read More
(5)
Rating: 5 stars
03/16/2015
AWSOME Read More
(2)
Advertisement
Rating: 5 stars
12/01/2015
11.26.15 The crust seemed very wet so I did add more graham cracker crumbs to press into the muffin cups. Be sure to chill thoroughly to maximize the flavor. Very very easy to make with nice presentation Read More
(2)
Rating: 4 stars
04/28/2018
I added a little more crumbs than what was called for.. about a cup and a half.. the crust turned out great, nice and crunchy (the way we like it) Read More
(1)
Rating: 5 stars
05/06/2016
The cheesecake was perfect. I made these for a mother's day luncheon at church and they were gone right away. I did have to bake them longer probably about 15-18 minutes is more like it. Read More
Advertisement
Rating: 1 stars
12/10/2018
Awful recipe. Crust proportions were wrong and the directions were inaccurate. You can't beat the eggs with everything together or your cheesecake comes out eggy. My fault for not noticing their lack of instructions beforehand. Read More
Rating: 5 stars
11/28/2018
It came out just the way I wanted it to. It was a big hit. Read More
Rating: 5 stars
02/11/2017
These were easy and quick to make for family and friends during the holidays. So simple and very tasty to say the least... Read More