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Mini Cherry Cheesecakes

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
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Makes
    12 servings


  • 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, room temperature, lightly beaten
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Red food coloring, optional


  • 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.

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

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    Average Rating:
    • Sri
      Mar 13, 2020


    • Cooki
      Jan 27, 2019

      It would be nice if the recipe mentioned how much per muffin tin for the base

    • pajamaangel
      Nov 12, 2018

      Watch out because these are addicting!! I did use cherry pie filling instead of making my own only because I didn't have fresh cherries on hand. Still tastes amazing!

    • odiesprocket
      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.

    • krindfleisch
      Feb 18, 2018

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

    • TNbluffbaker
      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.

    • QuiltingGrandma62
      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.

    • turtledaisy
      Jul 25, 2011

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

    • musicmom72
      Mar 30, 2011

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

    • wwv111354
      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.