Individual Baked Cherry Cheesecakes

Yield: 12 cheesecakes
Equipment: standard 12-cup muffin pan, liners, mixer, saucepan
Time and setting: 325°F; 22–26 minutes plus chilling

Ingredients

1 cup graham crumbs
3 tablespoons melted butter
12 ounces cream cheese, softened
1/2 cup sugar
1/2 cup Greek yogurt
1 large egg
1 teaspoon vanilla
1 cup pitted cherries
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon water

Method

Heat oven to 325°F and line 12 wells. Mix crumbs and butter; divide and press. Bake 5 minutes.
Beat cream cheese and sugar low; mix in yogurt and vanilla, then egg.
Divide filling. Bake 17–21 minutes more until centers reach 160°F. Cool, then chill 3 hours.
Simmer cherries and sugar 5 minutes. Add cornstarch mixed with water; cook 1 minute. Cool and top cheesecakes.

Preparation notes

Read the full method, prepare the vessel, and arrange ingredients in order. Divide evenly and preserve every cooling or chilling period.

Substitutions

Blueberries may replace cherries. Use block cream cheese, not tub spread.

Storage and safety

Refrigerate within 2 hours up to 4 days. Freeze without topping up to 1 month; thaw refrigerated.

Planning and final quality checks

Measure every ingredient before starting and keep it in the listed condition—cold, softened, drained, cooked, or room temperature. Use the specified equipment capacity and divide the recipe for the stated yield. Begin checking at the low end of a time range, then rely on the visual cue and thermometer endpoint rather than minutes alone.

For equal portions, use a level scoop or mark sections before cutting. Complete the stated rest, cooling, or chilling period. When one substitution changes moisture or fat, avoid making several other changes in the same batch.

Label leftovers with the preparation date. Reheat only what is needed and avoid repeated warming and cooling. Check packaged ingredients for allergens and formulation changes. Optional toppings must remain separate and should not be used to infer points or nutrition.

Serving and transport

Inspect both surface and center before serving. Keep hot foods hot and dairy, egg, meat, and chilled salads refrigerated during transport. Use clean utensils for finished food after contact with raw egg or meat. An insulated carrier helps keep perishable food outside the temperature danger zone.

Portioning and presentation

Use the tool best suited to the finished texture: a wide spatula for tender baked portions, a level spoon for jars and salads, and a sharp knife for clean slices. Wipe the utensil between portions when neat edges matter. Keep crisp or juicy garnishes separate until serving so they do not soften or dilute stored food.

If preparing the recipe ahead, complete only the steps specifically covered by the storage instructions. Do not hold raw egg or raw meat mixtures at room temperature while other components are prepared. Wash hands, boards, knives, and counters after handling raw ingredients, and use a clean thermometer for the final temperature check.

Record any substitution when serving other people. Package formulas and allergen statements can change, so confirm labels each time. A substitution can also affect moisture and timing; make one change at a time and retain the stated doneness cue.

Individual Baked Cherry Cheesecakes