Mini Cheesecakes
Delicious mini cheesecakes topped with cherry pie filling, perfect for holidays and parties.
Equipment
- food processor
- mixing bowl
- 24-cup miniature muffin tins
- measuring cups
- measuring spoons
Ingredients
Crust
- 12 ounces vanilla wafers can substitute with chocolate wafers
Filling
- 2 packages cream cheese softened
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 21 ounces cherry pie filling
Instructions
Preparation
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
- Crush vanilla wafers in a food processor or resealable plastic bag until fine crumbs form. Press about ½ teaspoon crumbs into each paper liner.
- Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool completely in the pan. Top each mini cheesecake with about a teaspoon of cherry pie filling before serving.
- Serve and enjoy!
Notes
Add ½ teaspoon lemon zest to the cheesecake batter for a lovely lemon flavor. You can use chocolate wafer cookies for the crust instead of vanilla wafers. Spoon 1 teaspoon chocolate-hazelnut spread on top of each cheesecake, swirl with a toothpick, and bake as directed for a marbled chocolate version.
Nutrition
Serving: 1mini cheesecakeCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 58mgPotassium: 36mgSugar: 6gCalcium: 14mg
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