- 24 vanilla wafer cookies
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 can (21 ounces) cherry pie filling
- Whipped topping
- Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping. Yield: 24 servings.
Reviews for Individual Cherry Cheesecakes
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"I am making these for the second time! I only put topping on half of them last time, they are very rich and delicious! I have six children and when we make desserts there never seems to be enough but with this one we had extras."
"These were so easy and delicious! I will definitely be making them again. I cut the recipe in half to try, filled each a little fuller, and got nine individual cheesecakes.I topped mine with fresh strawberries, but will use the pie filling next time. Since cheesecake is so rich, small one like these are just right after a meal or anytime."
"My sister in law makes this all the time......it is the BEST!!! I've made it and it is SUPER easy and everyone thinks you've spent hours making it!! It's always requested as the dessert!"