Mini Cheesecakes
Creamy, bite-sized mini cheesecakes with a vanilla wafer crust, smooth cream cheese filling, and sweet cherry topping. Perfect for parties, holidays, or an elegant yet easy dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including chilling)
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Place one vanilla wafer in the bottom of each liner.
- In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
- Spoon mixture evenly over wafers, filling liners about two-thirds full.
- Bake for 15–20 minutes, or until set but slightly soft in the center.
- Remove from oven, let cool, then refrigerate at least 2 hours.
- Top each cheesecake with a spoonful of cherry pie filling before serving.
Notes
Use cupcake liners for easy serving and cleanup.
Swap cherry pie filling with blueberry, strawberry, or raspberry topping.
For a chocolate twist, drizzle with melted chocolate or mix in chocolate chips.
Chill overnight for best flavor and texture.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://justsosavory.com/mini-cheesecakes/
