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Cherry Cheesecake Pie Bites 81.png

Cherry Cheesecake Pie Bites

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๐Ÿ’๐Ÿง Bite-sized creamy cheesecakes with buttery graham crust and glossy cherry topping โ€“ irresistible mini indulgence!
โœจ๐ŸŒŸ Quick 30-minute bake chills to party-ready perfection โ€“ stress-free crowd favorite!

  • Total Time: 2 hours 37 minutes
  • Yield: 12 mini cheesecakes

Ingredients

– 1 cup graham cracker crumbs for crust base

– 1/4 cup melted butter for binding crust

– 2 tbsp sugar for sweetening crust

– 8 oz softened cream cheese for creamy filling

– 1/2 cup powdered sugar for sweetening filling

– 1 tsp vanilla extract for flavoring

– 1 cup whipped topping like Cool Whip for airy texture

– 21-oz can cherry pie filling for topping

Instructions

1-First Step: Gather and Prep Your Station: Line a mini muffin tin with 24 paper liners. Crush graham crackers if not pre-crumbed, and soften cream cheese at room temperature for 30 minutes. Measure all ingredients to streamline assembly. This mise en place keeps your easy mini cherry cheesecakes stress-free, especially for busy parents or students. For gluten-free, confirm crumbs now.

2-Second Step: Mix the Graham Cracker Crust: Combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tbsp sugar in a bowl. Stir until it resembles wet sand. Press 1 tbsp firmly into each liner using a small glass or spoon bottom. For vegan, use plant-based butter. Chill the tin for 10 minutes to set the crust while preparing filling. This graham cracker crust provides perfect snap in every bite size cherry cheesecake.

3-Third Step: Prepare the Creamy Filling: In a large bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth, about 2 minutes with a hand mixer. Fold in 1 cup whipped topping gently to keep it airy. For low-calorie, use light versions. Taste and adjust sweetness if needed. Pipe or spoon evenly into crusts, filling nearly to the top. A piping bag ensures neat mini cheesecakes; ziplock with corner snipped works too. Smooth filling makes these cherry cheesecake pie bites irresistible avoid overmixing to prevent lumps.

4-Fourth Step: Add the Cherry Topping: Spoon about 1 tsp cherry pie filling onto each filled crust. Use a small spoon for precision; let some juices seep for flavor infusion. For dietary tweaks, try sugar-free pie filling or homemade with fresh cherries simmered briefly. Smooth tops lightly if desired. These pops of red elevate your no bake cheesecake presentation.

5-Fifth Step: Chill to Set: Refrigerate the tin uncovered for 2 hours or until firm. Cover loosely with plastic after 1 hour to avoid condensation. For quicker set, freeze 30 minutes then fridge 1 hour. Perfect for hot days or travelers needing portable treats. Test firmness by gentle wiggle no wobbling means ready.

6-Final Step: Serve and Enjoy: Pop bites from liners and arrange on a platter. Garnish with mint leaves or lemon zest for flair. Serve chilled; they hold shape up to 2 hours at room temp. Double recipe for parties. Store extras as noted later. These bite size cherry cheesecakes pair with coffee or as post-dinner delights for seniors and food enthusiasts.

Last Step:

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Notes

๐Ÿง Soften cream cheese fully โ€“ lump-free batter!
๐Ÿ’ Bake until just jiggly โ€“ creamy not cracked texture.
โ„๏ธ Make ahead, top day-of โ€“ flavors deepen!

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Chilling: 2 hours
  • Cook Time: 22 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 320 kcal
  • Sugar: 22g
  • Sodium: 260mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg