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Miniature Cherry Cheesecake

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(Recipe ID: 767)

Preparation time: 20 minutes; Cook time: 25 minutes plus cooling

Source: Chef Joseph Lowery

This one is easy, easy, easy!  In fact it is originally a recipe from children's cooking classes.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 1/4 cup Graham Cracker Crumbs (1 package)
  • 1/4 cup Confectioners Sugar
  • 6 Tablespoons Melted Butter
  • 1 teaspoon Vanilla *

    Or 1/2 teaspoon vanilla powder

  • 1 teaspoon Cinnamon *
  • 12 ounces Cream Cheese, softened
  • 1/2 cup Sugar plus 2 Eggs
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • Juice from one 1 pound can of Pitted Pie Cherries
  • 1 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon each Almond Extract and Red Food Coloring
  • 1 cup Canned Cherries


Graham Cracker Crust:

  1. Make crumbs by placing them in a plastic bag and rolling across it with a rolling pin.
  2. Mix crumbs together with confectioners sugar, melted butter, 1 teaspoon vanilla and cinnamon and mix well.
  3. Spoon 2 3/4 tablespoons of the crumb mixture into a lined 12 cup muffin tin and pack it firmly with your fingers.
  4. Bake muffin tin in a 350º oven for 5 minutes.  Allow to cool.

Cheese Cake:

  1. Cream together the cream cheese and sugar.  Add eggs and beat until well mixed.
  2. Add 1/2 teaspoon vanilla and 1/4 teaspoon salt, mix well and pour 1/8 cup of cheesecake mixture into graham craker-lined muffin.  Bake at 350º for 20 minutes.  Remove from oven and top with cherry topping.

Cherry Topping:

  1. Drain cherries and mix the syrup with sugar and cornstarch.  Blend well and cook mixture until it boils and becomes very thick.  Remove from heat and stir in almond extract, food coloring and canned cherries.
  2. Cool the topping.  Spoon about one tablespoon on each niniature cheesecake.  Chill and serve.

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