Cherry Cheesecake Bites are creamy, tangy, and topped with a glossy cherry on each mini delight!
🛒 Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice (optional for brightness)
- 1 cup whipped topping (Cool Whip), thawed
For the topping:
- 1 cup cherry pie filling (whole cherries preferred)
- Optional: extra graham cracker crumbs or white chocolate drizzle for garnish
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👨🍳 Directions:
Step 1: Prepare the crust
1. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Spoon about 1 tablespoon into each cavity of a mini muffin tin lined with paper cups.
3. Press down firmly to form the base. Freeze for 10–15 minutes to set.
Step 2: Make the cheesecake filling
1. In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth and creamy.
2. Fold in the whipped topping gently until fully incorporated and fluffy.
Step 3: Assemble the bites
1. Pipe or spoon the cheesecake filling onto each crust base, filling the liners nearly to the top.
2. Top each with a spoonful of cherry pie filling — aim for one cherry per bite.
3. Garnish with extra graham crumbs or a drizzle of melted white chocolate, if desired.
Step 4: Chill & serve
1. Refrigerate for at least 2 hours, or until set and firm.
2. Remove from the tin and serve chilled. Store leftovers in the fridge for up to 3 days.
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💡Tips:
- Want a chocolate twist? Use crushed chocolate cookies or Oreo crust instead of graham crackers.
- For extra flavor, add 1/4 tsp almond extract to the filling — it pairs beautifully with cherry.
- Serve in mini tart shells for a fancier presentation!
- Freeze for 15 minutes before serving if you prefer a firmer texture on a hot day.