Mini Cherry Cheesecakes Recipe

5 18 14
Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes Recipe photo by Taste of Home
Publisher Photo

Mini Cherry Cheesecakes Recipe

Read Reviews
5 18 14
Publisher Photo
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! —Kay Keller, Morenci, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 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 large egg, lightly beaten
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Red food coloring, optional

Directions

Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake until centers are almost set, 12-15 minutes. Cool completely.
For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours. Yield: 12 servings.

Test Kitchen tips
  • Give these a sweet-salty spin and use crushed pretzels instead of vanilla wafers.
  • Replace the cherries with strawberries to celebrate warm-weather produce making its yearly debut.
  • Originally published as Mini Cherry Cheesecakes in Taste of Home February/March 1995, p8

    Nutritional Facts

    1 mini cheesecake: 213 calories, 12g fat (6g saturated fat), 44mg cholesterol, 127mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 2g protein.

    Popular Videos

    • 1 cup crushed vanilla wafers (about 30 wafers)
    • 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 large egg, lightly beaten
    • TOPPING:
    • 1 pound pitted canned or frozen tart red cherries
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • Red food coloring, optional
    1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
    2. Bake until centers are almost set, 12-15 minutes. Cool completely.
    3. For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours. Yield: 12 servings.

    Test Kitchen tips
  • Give these a sweet-salty spin and use crushed pretzels instead of vanilla wafers.
  • Replace the cherries with strawberries to celebrate warm-weather produce making its yearly debut.
  • Originally published as Mini Cherry Cheesecakes in Taste of Home February/March 1995, p8

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forMini Cherry Cheesecakes

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    odiesprocket User ID: 8843019 285350
    Reviewed Mar. 20, 2018

    "I top these with a combination of fresh strawberries, blueberries and kiwi with a dab of whipped cream. Adds a wonderful taste of freshness and so colorful."

    MY REVIEW
    krindfleisch User ID: 1643865 283862
    Reviewed Feb. 18, 2018

    "So good! Love the cherry topping. Well worth it to make it."

    MY REVIEW
    TNbluffbaker User ID: 46423 223470
    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 User ID: 4923375 3254
    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 User ID: 3675355 3068
    Reviewed Jul. 25, 2011

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

    MY REVIEW
    musicmom72 User ID: 5909136 4150
    Reviewed Mar. 30, 2011

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

    MY REVIEW
    wwv111354 User ID: 724296 4080
    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 User ID: 4802813 2143
    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 User ID: 4467624 2505
    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 User ID: 5903845 3161
    Reviewed Mar. 27, 2011

    "Great"

    Loading Image