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Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes Recipe photo by Taste of Home
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Mini Cherry Cheesecakes Recipe

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5 16 12
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These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for "fussy" recipes.—Kay Keller, Morenci, Michigan
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup vanilla wafer crumbs
  • 3 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring, optional

Nutritional Facts

1 each: 228 calories, 11g fat (6g saturated fat), 47mg cholesterol, 123mg sodium, 30g carbohydrate (24g sugars, trace fiber), 3g protein

Directions

  1. In a small bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon into crusts.
  2. Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
  3. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add the cherries, sugar, cornstarch and food coloring if desired. Bring to a boil; cook for 1 minute or until thickened. Cool; spoon over cheesecakes. Chill for at least 2 hours. Yield: 12 servings.
Originally published as Mini Cherry Cheesecakes in Taste of Home February/March 1995, p8


Reviews for Mini Cherry Cheesecakes

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
TNbluffbaker
Reviewed Mar. 24, 2015

"A friend gave me this recipe 30 years ago. I use a vanilla wafer for the crust and canned cherry pie filling for the topping."

MY REVIEW
QuiltingGrandma62
Reviewed Dec. 21, 2011

"I make this, but I use pecan sandies crumbs for the crust. Great change & taste. I also use canned fruit of all kinds. My grandkids love these."

MY REVIEW
turtledaisy
Reviewed Jul. 25, 2011

"These are wonderful. I have been making them for years. They are easy to make."

MY REVIEW
musicmom72
Reviewed Mar. 30, 2011

"So simple and so delicious! Just the right size for a snack!"

MY REVIEW
wwv111354
Reviewed Mar. 29, 2011

"I'd love to try this, maybe using crushed Oreos instead. But, I'd think this particular method (mini cheesecakes in multiple cupcake papers) is far more "fussy" than putting it all in a single serving dish. Still, I'm planning to try it."

MY REVIEW
blockmom
Reviewed Mar. 29, 2011

"This was delicious--and so fast and easy to make. Used canned pie filling and worked great.Took it to work and they disappeared before lunch breaks were over."

MY REVIEW
amyschouten
Reviewed Mar. 28, 2011

"I use a recipe very similar to this but I use vanilla wafers as the crust. It's much faster. Just drop in a vanilla wafer in the bottom of the paper cup and then add your filling."

MY REVIEW
marziedoe
Reviewed Mar. 27, 2011

"Great"

MY REVIEW
Softcrab
Reviewed Mar. 27, 2011

"I do the similar thing w/a vanilla wafer in the bottom.... much easier in the long run, but delish! I have taken pics of mine also and email them if they want me to bring a desert to there party!"

MY REVIEW
sharjk
Reviewed Mar. 26, 2011

"these r great have made them for 20 years- always get a good review"

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