Ingredients for Individual Mini Cherry Cheesecake Cups
- Yellow Cake Mix
- Butter
- 16 oz cream cheese (softened)
- 2 large eggs
- 1 1/4 cup granulated sugar (3/4 cup for filling, 1/4 cup for topping)
- 1 teaspoon vanilla extract
- 8 oz sour cream
- Cherry pie filling (amount needed for garnish)
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How to Make Individual Mini Cherry Cheesecake Cups
- Preheat oven to 350°F (175°C).
- Place 2 1/2-inch paper or foil liners into 24 muffin cups.
- In a large bowl, combine 1 box (15.25 oz) dry yellow cake mix and 1/2 cup (1 stick) melted unsalted butter.
- Beat at low speed with an electric mixer for 1 minute until combined.
- Evenly divide the crust mixture among the muffin cups, pressing lightly into the bottom.
- In a medium bowl, combine 16 oz cream cheese (softened), 2 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract.
- Beat at medium speed with an electric mixer until smooth and creamy.
- Evenly spoon the cheesecake filling into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20 minutes, or until the cheesecake filling is set around the edges but still slightly jiggly in the center.
- In a small bowl, combine 8 oz sour cream and 1/4 cup granulated sugar.
- Spoon the sour cream mixture evenly over the baked cheesecakes.
- Return to the oven for 5 minutes.
- Let cool completely in the muffin tin for at least 15 minutes.
- Garnish each cheesecake with 1-2 teaspoons cherry pie filling.
- Refrigerate for at least 2 hours before serving to allow the cheesecakes to chill completely and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
74g
Fat
40g
Carbs
11g
