Mini Cherry Cheesecakes
These bite-sized mini cherry cheesecakes feature a simple vanilla wafer crust, a creamy and rich cheesecake center, and are topped with sweet cherry pie filling. Baked in a muffin tin, they are the perfect easy dessert for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 vanilla wafers
- 16 ounce cream cheese softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 21 ounce cherry pie filling 1 can
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Place one vanilla wafer, flat side down, into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon juice until fully combined.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 0.75 full over the vanilla wafers.
- Bake in the preheated oven for 15 to 20 minutes, or until the centers are just set.
- Remove from the oven and let the cheesecakes cool completely in the pan. They will sink slightly in the center as they cool.
- Once cooled, top each mini cheesecake with a spoonful of cherry pie filling. Refrigerate until ready to serve.
Notes
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.