I love Cherry Cheesecake around the holidays because my Grandmama used to always make a cherry cream cheese pie for me this time of year. She was actually allergic to the red cherries but still made it because she knew it was my favorite – now that’s a good grandmama!
The problem I encountered then is still much the same as now, I can’t hardly be left alone with that pie because it is just too stinking good. So this year, I set out to create a bite size version of cherry cheesecake that’s perfect for parties and get togethers and gives you just the right amount of cherry cheesecake goodness in every bite. I could not be more thrilled with these Cherry Cheesecake Bites! They are everything I hoped for and more, all that is good and wonderful about a cherry cheesecake rolled up into a bite size ball of goodness. The taste of graham crust sprinkled throughout makes them even better than the original in many ways!
Before we dive into the recipe, I just have to ask you something. Is November flying by for anyone else or it is just me? It seems like just yesterday I rolled the calendar over and now I’m over halfway through and have already starting penning things in for December. While I’m asking, is Thanksgiving really next week? I’d like an extra week or two, please. 🙂
Imagine there is some vanilla here. You know, dark brown bottle, smells like cookies, etc. Close your eyes and picture it standing just to the right of the sweetened condensed milk. Got it? Cool. Thanks!
For this recipe, you’ll need: Sweetened Condensed milk, Vanilla, Graham Cracker Crumbs, Cherry Pie Filling*, and two bricks of cream cheese.
MY LATEST VIDEOSIf you want, you can also add a tablespoon of bottled lemon juice. I added it to one batch and forgot to add it to the other and both were very good. So if you have it on hand, go for it. If you don’t have it on hand, don’t go buy it just for this.
*On the cherry pie filling: I’m usually all about generic ingredients and saving money but when it comes to pie filling, the less you pay the fewer cherries you get these days. With that in mind, I recommend paying the extra fifty cents or so to get a “premium” cherry pie filling and avoiding the generics. Now, if y’all have used a generic that was chock full of cherries, please let us know in the comments exactly what brand it was and where you got it because that would be very helpful! In the meantime, if you want to play it safe, the brand pictured has never let me down.
In the directions at the bottom I am suggesting two boxes of graham crumbs. That is because you will have to skimp to have enough to coat them with. You’ll end up with a lot of extra crumbs but there are so many uses for them during the holidays – like making Cherry Cheesecake Bites again after these have been inhaled!
Place condensed milk, cream cheese, and vanilla in a mixing bowl and beat with an electric mixer until smooth and well blended. If your cream cheese was not room temp, this is going to take a little more time so you really really need to let that get to room temp.
Dump the entire box of graham crumbs on top of dough. Mix again until it is the consistency of cookie dough, scraping down sides if needed.
Like this.
Now, I’m not here to judge or anything but I will tell you that you’re crazy if you don’t get a pinch of this right now to taste!
Dump entire contents of Cherry Pie Filling into dough.
Mix that gently with an electric mixer until just blended and then stop. We don’t want to overmix because we’ll make all of those little bits of cherries disappear into the dough.
Cover this and place in the refrigerator for at least an hour, or until well chilled.
Roll refrigerated dough into one inch balls and roll those in the additional graham crumbs. Once all the cheesecake bites are made, store, covered, in an airtight container in the fridge until ready to serve.
These little bites are wonderful to take to a party or family get together. They remain firm and are so easy to just pick up and pop in your mouth! When you make a batch, keep a few in a container in your fridge to grab a bite when the holiday sweet tooth hits!
- 2 - 8 ounce packages cream cheese, at room temp
- 1 - 14 ounce can sweetened condensed milk
- 2 box graham cracker crumbs (13-14 ounces each)*
- 1- 21 ounce can cherry pie filling, get some name brand stuff so you have more cherries than gel mess
- 1 teaspoon vanilla
- 1 tablespoon bottled lemon juice, optional
- Place condensed milk, cream cheese, lemon juice (if using), and vanilla in a mixing bowl and beat with electric mixer until smooth and well blended.
- Dump the entire box of graham crumbs on top of dough. Mix again until it is the consistency of cookie dough, scraping down sides if needed.
- Dump entire contents of cherry pie filling into dough and mix gently with an electric mixer until just blended. Don’t overmix because it will break up all of the cherries to the point that they disappear into the dough.
- Cover dough and place in the refrigerator for at least an hour, or until well chilled.
- Roll into one inch balls and roll those in the additional graham crumbs. Once all the cheesecake bites are made, store, covered, in an airtight container in the fridge until ready to serve.
If you can’t have the best of everything, make the best of everything you have.
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Yum
Thank you, these sound delicious! Do you h
ave an estimate of about how many this recipe makes?
Sure do! I put it in the recipe card. About 50-60 bites. Have a great day!
Thanks…I see it now >>>>slapping myself on my forehead, lol
🙂
I made some they taste yummy but is there an easier way to roll into balls without the mix sticking to my fingers and hands???
You can use a cookie dough scoop if you like. Also, try wetting your hands ahead of time, that usually helps.
This is a great idea… I love cheesecake & I think everyone in my family does too. What a great idea to have these little bite size ones./ I use a lot of your recipes & & idea. This is going to be one of my favorites. I think.<3
Thanks so much! I’ve “had” to make these a few times since developing it and manage to suffer through having them in my fridge every time with a BIG OLD GRIN on my face. Hopefully you’ll suffer with a grin, too!
I think I just might.
I do something that is along the same lines! I buy cinnamon graham crackers, Philly Cheese cake in a tub, and Cherry pie filling. Snap graham crackers apart into sections. Place one small dollop of cheesecake filling on top of section of graham cracker. Place one Cherry from pie filling on top! Teeny mini cheese cakes!!! but I’m gonna try yours too!!!
What a cute idea!!
I use vanilla wafers in the bottom of the cupcake liner too. Delicious!
Christy, This is one of my favorite pies too. My mom used to make it on special occasions (holidays, when entertaining my dad’s bosses etc…) and it brings back so many wonderful memories. I can’t wait to give these bites a try! I’m so excited!
Thanks for all you do!
WOW! These look great and since my oldest son and I are the only
ones who like cheesecake, we could make these just for us and freeze
the rest for treats. I make a peanut butter pie and I bet it could easily
be made into balls for easier snacking just like these little gems.
Great idea Bren!
Christy – can these be frozen? Making 50-60 at a time is great, but only if I can freeze and then thaw successfully. Can’t wait to try them. My Nan used to make the cherry cream cheese pie all the time too!
I wondered also, if these bites could be frozen. Thanks. e.
I have not frozen them but I think that is one of the best ideas I’ve heard all year and will not hesitate to freeze some next time!
I haven’t tried freezing them but I can’t see any reason they couldn’t be.
These sound amazing. I can’t wait to make them for my husband. He loves all things cheese cake and especially cherry.
I hope you enjoy them!!!
How long do they last in the frig?
I am comfortable with them at least for a week. Of course you are going to have to use your own judgement because the expiration date of your cream cheese, the temperature on your refrigerator, etc are all going to play a roll.
I was wondering how many days ahead of time that you have made these for yourself. I need them for an event on Thursday. I was hoping to make them on Tuesday, if they will hold together for that long. By the way I am so excited to try these & very glad that I found your blog last week!!
I have made them a week ahead and they did great! Held up exceedingly well, looked and tasted just as good as the day I made them!!
Oh, sweet heaven!
These look SO good!
I’m afraid I won’t be able to resist these, or the pecan pie, or the chocolate mint brownies, or….
It’s going to be a delicious holiday season! 🙂
🙂 Aren’t holiday foods the best?! I hope your holidays are happy!!
I am also wondering about freezing these bites? Would you freeze them after rolling in graham crackers crumbs or just freeze bites, thaw, then roll in crumbs?
I haven’t tried it but I would roll them and then freeze.
Christy:
Thank you! Cherry Cream Cheese Pie has always been one of my favorites, and we just recovered my mother’s recipe-it had no Sweetened Condensed Milk and no lemon juice in it, and it was very good. It’ll be nice to have these as a small dessert whenever I want. I think they would freeze very well. I’ve often made a cheese pie, (smaller than a full-sized cheesecake but dang fine), and wrapped and frozen the slices and it’s fine. The best thing? No chocolate and no nuts. I can have this!
Hi Kathy! I am so glad to hear you were able to recover your Mother’s recipe!!! I hope you enjoy the cheesecake bites!!
My grandma used to make me banana pudding without the bananas because I didn’t like bananas!
I have used Aldi’s cherry pie filling and is full of cherries. That is if they haven’t changed it.
Oh my goodness, I love ALDI!!!
Hi Christy,
This is another “home run” recipe! I amazed at your culinary and creative genius.
I had a thought about the addition of chocolate (good stuff, like Ghirardelli or Godiva dark chocolate). I have used miniature chocolate chips (if you can find them) before or a food processor would make short work out of the larger chips. I have not tried it yet, but cherry and chocolate are fantastic together.
Even use a chocolate liqueur; since these are not cooked it would not be suitable for the kids. Also Scharffen Berger cocoa powder (should be enough sweet from the canned cherries to sweeten the cocoa).
Thanks for sharing all your hard work with your fans! Just like Tennessee Home Cooking.
A “Southern Refugee” living in Arizona, God Bless you and your family,
– Dave
Thank you Dave!!! God Bless you and yours as well!!
Great jumping giraffes! YOU are a GENIUS!!!! My family is going to love these!
P.S. Your photography is stunning here too- thanks for doing that little extra for us. : )
🙂 Thank you Becky!!
My mom made the same cherry cheesecake pie when I was growing up. You just brought back some great memories. These bite size treats are going on my Christmas goodies to do list. Thanks!
I hope you enjoy Gaye!!
Couldn’t find the graham cracker crumbs at the store. Has anyone used crackers that you smash up yourself? If so, how many? Can’t wait to try this – got the cream cheese coming to room temp right now!
Hi Cheryl, check the ounces on the box. If it is around 13-14 ounces just crush the whole box and add in (then the second box for rolling the bits in). If it is more you are going to have to guess on how to adjust it. As long as you get close it will turn out just fine.
Sounds wonderful! Im going to try dipping them in white chocoate coating like you can do the cake balls. I think freezing ahead is a great idea – don’t know why you couldn’t do that.
The last one is from me – Margie – don’t know what happened to my typing – early morning, I guess (lol)
My mama and I are going to flip out! Yum! Yum! Yum!
I was wondering if you could use a can of the drained cherries (not pie filling) and not add as much crumbs to the mixture. These sound awesome . Think I’ll make to take to a covered dish supper at church Sunday evening.
Absolutely. Taste it once you get the dough made, though, and see if you think it might need a little bit of sugar.
Kroger brand has a cherry pie filling that has “Extra Cherries” written at the bottom of the label on the front. They also have a “regular” can of cherry pie filling, so be sure to look at the label. They are the same price, also. Can’t wait to try this recipe. Thanks for sharing.
Thank you for letting us know Marsha!!! That is great information to have!
Just can’t wait to try these little yummy gems Christy!
I hope you enjoy them Annette!!!
These sound delicious! My husband loves blueberries, do you think I could use Blueberry Pie Filling, instead of Cherry? Thank you for filling my email with all these yummy recipes, Christy!
Absolutely, blueberry would be wonderful and thank YOU for being here and putting up with me! 🙂
Oh yes, blueberry pie filling and white chocolate chips! (I’m thinking of adding mini chocolate chips to the cherry ones too!) endless possibilities!! 😉
Someone mentioned above adding chocolate to this recipe and my brain went right to thinking of rolling the bites in Oreo crumbs….just an idea.
YUMMY CHRISTY YOU ALWAYS AMAZE ME WITH YOUR RECIPES. KEEP THEM COMING. HOPE YOU ARE YOUR FAMILY HAVE A HAPPY THANKSGIVING.
Thank you Donna, I hope you and yours have a Happy and Blessed Thanksgiving as well!!
OH.. these are just what I’ve been looking for…something my g’daughters can make all by themselves… I can’t use the cherry because of allergies…….What other filling would be good make this way ????
Thanks
I have only used cherry because it is my family’s favorite, but I am sure any would work. I would probably use Blueberry as my second choice 🙂
Hi,
Just wanted to let you know that the can of sweetened condensed milk I bought is 14oz. & of course I didn’t bother to check that out before I poured it in…..LOL.. so far they seem to be ok –they are in the fridge waiting to be rolled. My g’kids wanted Strawberry & boy was there a lot of strawberries in that can ! We’ll be making the Blueberry ones next…..yummy
Just wanted to let others know about the difference in the amount of sweetened condensed milk.
Thanks
You are a lifesaver, Adeline! I should have put 14 ounce in the recipe rather than twelve and your comment allowed me to correct it. Thank you!
Okay, so I made these….and I could only find “dark” sweet cherries in the Lucky Premium Pie filling. So… they are purple….not thinking this would matter of course… but when rolled in yellow crumbs it appears very green!!!! The color was a big turn off for my fam. lol. And for some reason they were very very squishy (not my fam..the balls, ha). I even added more crumbs to firm them up but still squishy….Idk what I did wrong there. My batch made over 80 large balls, too. However, the bright side was they still tasted yummy. I told my family to just close their eyes and use a fork. LOL. Worked great! Ha ha!
I refrigerate mine for several hours to get them firm. They never get hard just kinda firmed up a bit. That is odd that the cherries turned them green with the crumbs! They must be in the Christmas spirit 🙂
These look awesome. I was just wondering though if the texture is a bit gritty from the grahm cracker crumbs ?
Not at all! They have a very creamy texture but with an added graham flavor.
Thanks, I am going to make these as a Chanukah treat for my family. I have a feeling they will be a huge hit.
I hope so!! Can’t wait to hear!!
I discovered this website this morning and have been browsing through it for hours. I was looking for biscuit recipes and saw the 3-ingredients recipe and whipped up a batch. I made it easy on myself and used my food processor to mix the ingredients. Loved them… So tender and beautifully browned! Now I’m about to go shopping for ingredients to make these Cherry Cheesecake Bites because they sound delicious.
I hope you enjoy them Gloria!!
Can I use graham crackers instead of the boxed crumbs (ground up, of course). If so, how many cups?
You will use 26-28 ounces of the crushed crackers.
Sounds wonderful! A little tip: any time I need cherry pie filling, I always use one can of inexpensive cherry pie filling and add in about 1 cup of drained, plain (sour) cherries from a jar, which I buy pretty cheap at Job Lots (off-brand-type-store). It makes it more cherry – y, and also not quite so sweet and … glommy, so to speak … you know, all the gooey stuff that you just know is sugar, sugar, sugar and no fruit? Got the idea from my thrifty mom, who used to can her own cherries from our tree, but we used up the last of those years ago. Sure wish I could go back! Thanks for the great recipe – I suspect it will become a classic around here!!
Hi, I made these yesterday using two boxes of graham crackers that I crushed myself – one in the mix and one to roll them in. I put everything in the refrigerator but it never did get really firm. After two hours I took the bowl out, scooped out and gently rolled and put back in refrig. They never got firm, stayed really squishy. I finally put them on plates in the freezer and they got firm enough to “bite” after several hours. What is the final texture supposed to be like?
Hey Vickie! Thanks for this comment, you were so detailed and helpful! The final texture isn’t necessarily firm, but enough to pick up and pop in your mouth. They are still a soft bite but not so much that they lose texture when you put them on a plate or retrieve them to eat 🙂
Made these tonight , couldn’t find graham cracker crumbs at Walmart or any premium cherry pie filling, so went with strawberry, by the time I got mine mixed well so all graham cracker mixture was incorporated with pie filling, my mixture was dark pink and even after refrigerating for about 2 1/2 hours was very gooey , couldn’t roll a nice neat ball out of it like in your picture, so mine aren’t pretty and look sorta smushed , but taste good, think it would be easier though to just make a no bake cheesecake
Just reading over some recipes. Whenever using cherry pie filling , i add almond extract. I add lemon to almost everything
BLESSINGS 2016 TO YOUR SUCCESS
The Cherry Cheesecake Bites sound wonderful. Just wondering how they would taste if you rolled them in pecans that have been pulsed in the food processor. These will be another hit with my friends on game night.
Do you put both boxes of the graham crackers in the mix or use one box,and then save the other box for rolling after you make them? I am confused and would love to try this and bring it to the senior center. They would love these and with 50 , I can share with all of them. Thankyou and I hope I get an answer.
Hey! I talk about that in get post. The extra box is for coating so you’ll have some left over from that. Only one box goes in.
Hey Christy… tempted to use chocolate graham cracker crumbs… do you think that would work as well?
Not sure if this is still an active forum to receive a reply but here it goes… I placed mix in fridge for an hour. The batter is still very soft and gooey. Should it be more firm before rolling??
I placed back in fridge hoping it will firm up more but wanted to make sure I didn’t do something wrong or missed an ingredient.
They’re still going to be semi soft and sticky. As long as they’ve been in there enough to get good and chilled I’d go ahead and roll 🙂