Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

5
nasingelyn 0

"I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it."

Ingredients

2 h {{adjustedServings}} servings 141 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Place a vanilla wafer into the bottom of each muffin cup.
  3. Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
  4. Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Footnotes

  • Cook's Note:
  • I've made this with vegan wafers and dairy-free cream cheese for a friend with a milk allergy. She loved it.
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Reviews

5
  1. 6 Ratings

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Baking Fool- I've never done mini-mini cheesecakes. You might try putting a few of the mini vanilla wafers in the bottom or perhaps just break up a few of the larger cookies. The cheesecake fi...

This was a hit at my party! I did alter it though. Instead of the cherry pie filling, I whipped whipping cream until it peaked. Added it on top with fresh berries.

It was a hit! I used the mini vanilla wafers in mini-muffin papers.