These delightful mini cheesecakes offer a creamy rich filling atop a crisp base, crowned with a vibrant cherry topping. They’re ideal for parties, special occasions, or simply as a sweet treat to enjoy with a cup of coffee.

Why You’ll Love This Recipe

Perfect individual servings — no need to slice a large cheesecake.
Creamy and smooth texture contrasted with bright, juicy cherries.
Easy to prepare yet impressive to serve.
Versatile — you can swap toppings or crust style for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

24 vanilla wafer cookies
2 (8 oz) packages cream cheese, softened
¾ cup white sugar
2 large eggs
2½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 oz) can cherry pie filling

Directions

Preheat your oven to 350 °F (175 °C). Line two 12-cup muffin tins with paper liners.
Place one vanilla wafer in the bottom of each muffin cup.
In a mixing bowl, beat the softened cream cheese, sugar, eggs, lemon juice, and vanilla extract until smooth and fluffy.
Spoon the cheesecake mixture into each muffin cup, filling about two-thirds full.
Bake in the preheated oven for approximately 15–20 minutes, or until the filling is set.
Remove from the oven and allow to cool completely — about 1½ hours of cooling recommended.
Once cooled, spoon a generous amount (~2–3 cherries) of the cherry pie filling onto each cheesecake.
Refrigerate until ready to serve.

Servings and timing

Yields: 24 mini cheesecakes
Prep time: ~15 minutes
Bake time: ~15–20 minutes
Cooling time: ~1½ hours (plus refrigeration before serving)
Total time: ~around 2 hours

Variations

Use a graham cracker crust instead of vanilla wafers for a slightly different texture and flavour.
Swap the cherry topping for blueberry, raspberry or peach pie filling for a different fruit twist.
Use chocolate wafer cookies or Oreo cookies for the crust to create a chocolate-cheesecake contrast.
Add a teaspoon of lemon zest into the filling for extra brightness.
For a non-baked version, try lowering the eggs and adding gelatin or using a no-bake cheesecake base (though texture will differ).

Storage/Reheating

Storage: Once thoroughly chilled, store the mini cheesecakes in an airtight container in the refrigerator. They’ll keep for up to 3 days.
Freezing: You can freeze them — without the cherry topping — in a sealed container for up to 3 months. Add the cherry topping after thawing.
Reheating: These are best served chilled; reheating is not recommended. If you’d like to serve them slightly less cold, leave in the refrigerator for a shorter time before serving.

FAQs

1. Can I use paper liners in the muffin tin?

Yes — lining the muffin cups with paper liners makes removal easier and helps maintain shape and presentation.

2. Do the ingredients need to be at room temperature?

Yes — for best results, ensure the cream cheese (and eggs if possible) are at room temperature so the filling mixes smoothly with no lumps.

3. Can I use fresh cherries instead of cherry pie filling?

You can, though the texture and sweetness will differ. If using fresh cherries, you may need to lightly cook them with sugar to create a topping that holds.

4. What if I don’t have vanilla wafers?

You may substitute with graham crackers crushed, or another simple cookie of your choice for the crust. Press the crumbs firmly into the bottom of each cup.

5. How can I tell when the cheesecakes are done baking?

The centers should be set — they will have a slight jiggle but should not look liquid. If the filling cracks heavily, they may be overbaked.

6. Can I make these ahead of time for a party?

Absolutely. You can bake them, chill them, and add the cherry topping just before serving, which keeps them looking fresh.

7. Can I double or halve the recipe?

Yes — you can scale the recipe up or down. Just adjust the ingredient quantities proportionally and monitor baking time if you adjust pan sizes.

8. Why do cheesecakes sometimes crack on top?

Over-baking, high heat, or mixing too much air into the batter can cause cracks. Bake until set but still slightly jiggly, and allow to cool gradually.

9. Can I use a different extract than vanilla in the filling?

Yes — almond extract or lemon extract can be used for a different flavour profile. Use the same volume (1 teaspoon) but be aware almond extract is stronger.

10. How should I serve them?

Serve chilled, preferably with the cherry topping added just before serving to maintain freshness. They can be plated individually or on a dessert tray for guests.

Conclusion

These mini cherry cheesecakes offer a wonderful blend of creamy, rich cheesecake filling and vibrant cherry topping — all in a perfectly sized individual portion. They’re easy enough for a weeknight treat, yet elegant enough for special occasions. With simple ingredients and straightforward steps, you’ll have a batch of dessert delights ready to impress. Enjoy making and sharing them!