Mini Cherry Cheesecakes

We just got the schedule for back to school. We don’t start until after Labor Day, which is normal here, but the first week back 25% of the students go for half a day each day. So, my son goes one day for half a day. Then the next week they send 25% of the students for one half day each. Then they move to 50% for one day then on September 21st they move to 100% of the students all day. It will be interesting.

They have locked down or gone to online for many colleges around us. Notre Dame is 25 miles from us and Michigan State both have had problems already. Overall the numbers of infected people is coming down except for young adults.

This has NOTHING to do with mini cheesecakes other than we are still making sweets and experimenting with our agriculture basket each week. My daughter made these the other night and they didn’t last long!

Verdict: These were so good and the perfect size to just have a little something sweet. We used local tart cherries with just a bit of sugar on them crushed slightly to top them with but you can use pie fillings, fresh berries, or boil your own pie filling with a bit of cornstarch. It is entirely up to you how you top them!

Mini Cherry Cheesecakes

  • Servings: 24
  • Difficulty: easy
  • Print


  • 1 1/2 cups graham cracker crumbs, fine crushed
  • 1/2 cup butter, melted
  • 1/4 cup sugar


  • 2 (8 oz) blocks cream cheese, room temperature
  • 1/4 cup sugar
  • 2 large eggs,
  • 1 tablespoon lemon juice, fresh squeeze if possible
  • 2 teaspoons vanilla extract
  • pitted cherries and sugar, to taste for topping if desired


  1. Preheat oven to 350 degrees. Line a cupcake tin with 24 liners. Spray each liner liberally with non-stick spray.
  2. Combine all of the crust ingredients in a bowl. Divide it evenly pressing into the bottom of each cupcake liner.
  3. Bake for 5 minutes and remove from the oven. Let cool completely.
  4. Use a mixer beat the cream cheese until light and fluffy, the cream cheese must be at room temperature to ensure a smooth consistency. Add the sugar beating together until smooth.
  5. Whisk the eggs in a small bowl. Carefully fold in the eggs until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Be careful not over mix.
  6. Fill each cupcake liner with cheesecake mixture to about 2/3 full.
  7. Bake for 15 minutes. Remove from oven and cool completely before topping and removing from pans.
  8. Top each as desired before serving.

2 Comments Add yours

  1. My sons also go back to school from 1 September, Marci. I don’t know yet how many days or on what terms. A great recipe. I love cheesecakes.

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! No one seems to have solid answers on schools anywhere.


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