Mini Cherry Cheesecakes

Total Time
Prep: 20 min. + chilling Bake: 15 min. + cooling

Updated on Jun. 30, 2023

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 a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan

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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.
  • Mini Cherry Cheesecakes

    Prep Time 20 min
    Cook Time 15 min
    Yield 1 dozen

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

    Directions

    1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 paper-lined or 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 or save for another use. To reserved 1/2 cup 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.

    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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