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Mini Cheesecakes with Cherry Pie Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 250 reviews
  • Author: Bara
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 48 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy mini cheesecake recipe is perfect for holidays, parties, or any special occasion. Featuring a crunchy vanilla wafer crust and a creamy, fluffy cheesecake filling, these bite-sized treats are topped with sweet cherry pie filling. You can customize them with other berries or add lemon zest for a fresh twist. They bake quickly and are great for serving a crowd.

Ingredients

Crust

  • 1 (12 ounce) package vanilla wafers

Cheesecake Filling

  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping

  • 1 (21 ounce) can cherry pie filling

Instructions

  1. Prepare Ingredients: Gather all ingredients and ensure the cream cheese is softened to room temperature for easier mixing.
  2. Preheat Oven and Prep Pans: Preheat your oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners to prepare for the crust and filling.
  3. Make Crust: Crush the vanilla wafers finely using a food processor or place them in a resealable plastic bag and crush with a rolling pin. Press approximately ½ teaspoon of the crumbs into the bottom of each paper liner to form the crust.
  4. Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, white sugar, eggs, and vanilla extract together until the mixture is light and fluffy. This ensures a smooth and creamy texture for the cheesecake.
  5. Fill Muffin Liners: Spoon the cheesecake filling into each miniature muffin liner, filling almost to the top but leaving a small space so they don't overflow during baking.
  6. Bake: Place the muffin tins in the preheated oven and bake for 15 minutes or until the cheesecakes are set and no longer jiggle in the center.
  7. Cool Completely: Allow the mini cheesecakes to cool in the pan completely to room temperature before handling or adding toppings.
  8. Add Toppings and Serve: Once cooled, top each mini cheesecake with about a teaspoon of cherry pie filling. Serve immediately or refrigerate for later enjoyment.

Notes

  • For a fresh flavor twist, add ½ teaspoon of lemon zest to the cheesecake batter before baking.
  • Substitute chocolate wafer cookies for the crust and add 1 teaspoon of chocolate-hazelnut spread on top of each cheesecake before swirling with a toothpick and baking for a marbled chocolate variation.
  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Allow cheesecakes to cool completely in the pan to set properly before topping.

Find it online: https://yumbara.com/mini-cheesecakes-with-cherry-pie-filling-recipe/