Servings: 12 pieces
Calories: 150kcal
Cost: $15
Equipment
- Muffin tin or mini cheesecake molds
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Small saucepan (if preparing fresh cherries)
Ingredients
- 1 cup graham-like cookies (crushed)
- ½ cup melted butter
- 2 tablespoons sugar (for base)
- 400 g cream cheese (room temperature)
- ½ cup sugar (for filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or canned cherries
- 2 tablespoons sugar (for topping) optional
- 1 tablespoon lemon juice optional
Instructions
- Preheat oven to 160°C (325°F) and crush cookies into fine crumbs.
- Mix cookie crumbs with melted butter and sugar until it resembles wet sand, then press into mini cheesecake molds.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth; add eggs one at a time until fully incorporated.
- Pour filling over prepared bases, filling each mold about three-quarters full.
- Bake for 20-25 minutes until centers are slightly jiggly; let cool completely before refrigerating for at least 2 hours.
- If using fresh cherries, simmer with sugar and lemon juice until glossy; spoon cherries over each cheesecake.
Notes
For a gluten-free version, substitute graham crackers with gluten-free cookies. Use low-fat cream cheese for a lighter option or swap for a vegan cream cheese alternative if needed. Avoid overmixing the batter to prevent cracks, and be sure to chill the cheesecakes adequately for the best texture. Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage, wrapping each cheesecake to prevent freezer burn.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 60mg | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.5mg
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