Mini Cheesecakes

These mini cheesecakes are one of my favorite bite-sized desserts to make for parties and gatherings. I love how simple they are to prepare, yet they look elegant and taste rich and creamy. With a vanilla wafer base, smooth cheesecake filling, and sweet cherry topping, each little cheesecake feels like a perfect indulgence.

Why You’ll Love This Recipe

I enjoy this recipe because it gives me all the flavor of classic cheesecake in a fun, individual serving size. I like how the vanilla wafer acts as an easy crust, which saves me time. The cream cheese filling bakes up smooth and luscious, and the cherry topping adds just the right balance of sweetness and tang. These are also easy to transport, which makes them great for potlucks or family gatherings.

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. I place one vanilla wafer in the bottom of each liner to act as the crust.
3. In a mixing bowl, I beat the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
4. I spoon the mixture evenly over the wafers, filling each liner about two-thirds full.
5. I bake for 15–20 minutes, or until the cheesecakes are set but still slightly soft in the center.
6. I remove them from the oven, let them cool, and then refrigerate for at least 2 hours.
7. Just before serving, I top each cheesecake with a spoonful of cherry pie filling.

Servings and Timing

This recipe makes about 24 mini cheesecakes. It takes me around 15 minutes to prepare, 20 minutes to bake, and at least 2 hours to chill before serving.

Variations

I sometimes swap the cherry pie filling for blueberry, strawberry, or raspberry topping. For a chocolate twist, I drizzle melted chocolate over the top or sprinkle mini chocolate chips into the batter. I also like using lemon extract instead of vanilla for a citrusy flavor.

Storage/Reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They also freeze well—I wrap them individually and freeze for up to 2 months, then thaw in the fridge before serving. I don’t reheat them since they’re best served chilled.

FAQs

Can I make these without cupcake liners?

Yes, but I find liners make them easier to remove and serve neatly.

Can I use low-fat cream cheese?

Yes, but the texture will be slightly lighter and less rich.

Can I make these ahead of time?

Yes, I often make them a day in advance and chill until serving.

Can I use a graham cracker crust instead of vanilla wafers?

Yes, I press a graham cracker crumb mixture into the bottom of each liner as an alternative.

How do I know when the cheesecakes are done baking?

They should be set around the edges but still have a slight jiggle in the center.

Can I use fresh fruit instead of pie filling?

Yes, I top them with fresh berries or a homemade fruit compote.

Can I make these gluten-free?

Yes, I use gluten-free cookies in place of the vanilla wafers.

Why did my cheesecakes sink in the middle?

This usually happens if they’re overmixed or overbaked. I mix gently and bake just until set.

Can I add flavor to the cheesecake batter?

Yes, I sometimes add lemon zest, almond extract, or cocoa powder for variety.

How long do they need to chill?

At least 2 hours, but overnight gives the best texture and flavor.

Conclusion

I love how these mini cheesecakes bring all the deliciousness of a full-sized cheesecake in a perfectly portioned size. They’re creamy, sweet, and so easy to customize with different toppings. Whether I make them for a holiday, party, or just a simple dessert at home, they’re always a crowd favorite.

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