Introduction: Mini Cherry Cheesecakes
These mini cheesecakes are so easy and quick to make and they look amazing with the cherries and glaze on top!
The secret to their simplicity is that you use a vanilla wafer for the crust and canned cherry pie filling for the topping. Just put the vanilla wafer cookie into the bottom of a cupcake liner, pile your 4 ingredient cheesecake batter on top and bake. Then allow to cool and top with the canned cherry pie filling.
And that's it! but be warned! You may find yourself sneaking back to the refrigerator over and over again to have just one more of these tiny little cheesecakes. They are just as easy to make as they are to eat!
This recipe makes 12 mini cheesecakes. I would probably double it if you intend to serve them at a party :)
Step 1: Ingredients
- 12 vanilla wafers
- 8 oz cream cheese
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 egg
- canned cherry pie filling
Step 2: Prep for Baking
Preheat your oven to 325 degrees.
Line a muffin tin with cupcake liners and then pop a vanilla wafer into the bottom of each liner.
Step 3: Cheesecake Batter
In a bowl mix the cream cheese, vanilla and sugar until smooth. Add the egg and mix until there are no visible lumps.
Step 4: Make the Cakes
Put a spoonful of the cheesecake batter on top of each cookie and smooth it out. Bake in the preheated oven for 25 minutes or until the cakes just start to get golden around the edges.
Step 5: Cool and Top
Allow the cakes to cool and then remove them from the muffin tin. Top each with a spoonful of the cherry pie filling.
Step 6: Enjoy!
Enjoy your mini cheesecakes and do try to share them with some friends! My roommates were happy to help me eat these ones.
You could also finish these cheesecakes with blueberry pie filling, your favorite preserves, fresh fruit, or chocolate and whipped cream!
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Double the recipe for a picnic and use cherry, blueberry and pineapple for assorted tarts
Double batch and use cherry, blueberry and pineapple filling for assorted tarts.