Description
These Mini Cherry Cheesecakes are creamy, bite-sized delights with a crisp cookie base, smooth cheesecake filling, and a sweet cherry topping. Perfect for parties or individual desserts, they’re simple to make and always a crowd-pleaser.
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C) and 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 cream cheese, sugar, eggs, lemon juice, and vanilla extract until smooth.
- Spoon the mixture into muffin cups, filling each about two-thirds full.
- Bake for 15–20 minutes, or until centers are just set.
- Remove from oven and let cool completely, about 1½ hours.
- Top each with cherry pie filling (about 2–3 cherries per cheesecake).
- Refrigerate until ready to serve.
Notes
- Ensure cream cheese is softened to avoid lumps in the batter.
- Use paper liners for easy removal and serving.
- For variety, try other pie fillings like blueberry or raspberry.
- To make ahead, bake and chill without topping, then add cherries just before serving.
- Don’t overbake — slight jiggle in the center is perfect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 145
- Sugar: 11g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
