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Mini Cherry Cheesecakes

Total Time

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


12 servings

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
Mini Cherry Cheesecakes Recipe photo by Taste of Home


  • 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


  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.

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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    Click stars to rate
    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.

    • jacks1se
      Jul 29, 2013

      No comment left

    • 5bells
      Jan 30, 2012

      No comment left

    • 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.