These Mini Amaretto Cherry Cheesecakes are infused with amaretto flavor and topped with sweet cherry pie filling. Perfect for holidays, baby showers, or any special occasion!

If you love cheesecake, you'll adore these Mini Amaretto Cherry Cheesecakes! The perfect easy dessert for holidays, parties, baby showers, or any special occasion.

I don’t know about you, but if I had to name my top 5 desserts of all time, cheesecake would definitely be on my list. There’s something about the buttery crust and the rich creamy center that seriously calls my name, and even though I love a good classic cheesecake recipe, there’s something amazing about all the endless possibilities.

You can go the no-bake route with these Banana Cream Cheesecake Parfaits or these No-Bake S’mores Brownie Cheesecake Bars. You can go the dip route with Baked Caramel Apple Cheesecake Dip or Brownie Cheesecake Dip.

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Or… you can go the traditional route and still never run out of possibilities! Case in point: these Mini Amaretto Cherry Cheesecakes. I love ALL things cherry cheesecake, from Cherry Cheesecake Dip to Cherry Cheesecake Lush Dessert, and I must say…..these Mini Amaretto Cherry Cheesecakes do NOT disappoint. Especially when you use homemade amaretto! As if the fun twist of amaretto isn’t enough, these cheesecakes are MINI! And we all know mini makes everything better….right?

what you’ll need for this recipe

For the crust: I used 1 1/4 cups graham cracker crumbs, 1/4 cup melted salted butter, and 3 Tablespoons granulated sugar. Substitute another type of crumbs if you prefer (see suggestions below!)

For the filling: I used 16 ounces softened cream cheese, 1 cup granulated sugar, 3 eggs, 1 cup sour cream, 1/2 cup heavy cream, and 1/4 cup amaretto. I used my homemade amaretto, but store-bought works fine, too.

For the topping: I used canned cherry pie filling. You can use a homemade version and/or substitute another type of fruit (like my homemade apple pie filling!)

how to make amaretto cherry cheesecakes

Make the crusts. Combine the graham cracker crumbs, melted butter, and granulated sugar in a small mixing bowl. Spoon evenly into 24 muffin tins lined with cupcake liners. Press down with spoon or the bottom of a small glass.

Make the filling. Beat cream cheese and sugar in a mixing bowl until light and fluffy, scraping the bowl occasionally. Add the eggs, one at a time, beating just until blended after each addition. Add the sour cream, heavy cream, and amaretto and beat just until blended. Be careful not to overmix!

Bake. Spoon 1/4 cup filling into each prepared cupcake liner. Bake at 350°F 25-30 minutes, until center is set.

Cool. Remove from oven and let stand to cool. Chill, covered, at least 2 hours. Top with cherry pie filling and whipped cream as desired. Store leftovers, covered, in the refrigerator for up to 1 week.

Recipe Variations

Omit the amaretto for regular cheesecake OR replace the amaretto with another type of liqueur
Use strawberry, blueberry or apple pie filling in place of cherry
Use Vanilla Wafer or Oreo crumbs in place of graham cracker crumbs in the crust

Tips for making the perfect mini cheesecakes:

It’s all about the crust! Whether you use graham crackers or vanilla wafers or Oreos or pretzels, starting with a good base is essential. And the crumb to butter ratio is key. For these mini cheesecakes I used 1 cup of graham crackers, 2 Tbsp. of sugar, and 3 Tbsp. of melted butter. Use the bottom of a small glass to press the crumb mixture into the cupcake liners.
Do not overmix! After adding eggs to a cheesecake batter, mix just until blended. Over-mixing may change the texture of the cheesecake and cause cracking in the finished product.
Be generous! Fill the cupcake liners almost to the top. Cheesecake will not rise, so you don’t have to worry about the liners overflowing….and the last thing you want is skimpy cheesecakes!

More Mini Dessert Recipes to Try

Everything is better mini… even desserts! These are some of our most popular MINIS!