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    You are in: Home / Recipes / Individual Mini Cherry Cheesecake Cups Recipe
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    Individual Mini Cherry Cheesecake Cups

    Individual Mini Cherry Cheesecake Cups. Photo by GaylaJ

    1/3 Photos of Individual Mini Cherry Cheesecake Cups

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Babs7's Note:

    My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 (18 ounce) box duncun hines moist deluxe yellow cake mix or 1 (18 ounce) box devil's food cake mix
    • 1/2 cup butter, melted

    Cheese filling

    Topping

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Place 2 1/2 inch paper or foil liners in 24 muffin cups.
    3. 3
      For crust, combine dry cake mix and melted butter in large bowl.
    4. 4
      Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
    5. 5
      Divide mixture evenly in muffin cups (level but do not press).
    6. 6
      For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
    7. 7
      Beat at medium speed with an electric mixer until smooth.
    8. 8
      spoon evenly into muffin cups.
    9. 9
      Bake at 350 for 20 minutes or until mixture is set.
    10. 10
      For topping, combine sour cream and 1/4 cup sugar in a small bowl.
    11. 11
      Spoon evenly over cheesecakes.
    12. 12
      Return to oven for 5 minutes.
    13. 13
      Let cool for 15 minutes.
    14. 14
      Garnish each cheesecake with cherry pie filling.
    15. 15
      Refrigerate until ready to serve.

    Ratings & Reviews:

    • on June 10, 2008

      55

      This is a decadent dessert in a diet-friendly size (but try eating just one)! We loved this recipe, especially my husband. I used a chocolate cake mix and decided to leave off the cherries. I was also out of sour cream, so I left off the topping. I have only one regular-size muffin tin, so I used a min-muffin tin for the remaining mixture, baking that tin just over 10 minutes. Next time I'll make sure I have sour cream for the topping (and a second regular-sized muffin tin). I also think I'll make the chocolate crust and top with a little orange marmelade.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2012

      55

      This is a most excellant recipe! I used Duncan Hines Devils Food Cake mix which my husband said made it so good. I made 24 mini cheesecakes and had enough left over to make a 9" pie though I had to make more extra topping for the pie. It's the best cheesecake I've ever made and so easy to come together. Thank you so much for sharing the recipe!! I am certain I will be making this recipe many times in the future.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011

      55

      This recipe is a cheesecake lovers dream in a little cup. Followed the recipe to the letter. The little cakes disappeared with in minutes! DELICIOUS.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Individual Mini Cherry Cheesecake Cups

    Serving Size: 1 (96 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 284.0
     
    Calories from Fat 141
    49%
    Total Fat 15.7 g
    24%
    Saturated Fat 8.0 g
    40%
    Cholesterol 60.9 mg
    20%
    Sodium 257.5 mg
    10%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 0.3 g
    1%
    Sugars 18.6 g
    74%
    Protein 3.2 g
    6%

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