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Mini Cherry Cheesecakes Recipe

Mini Cherry Cheesecakes Recipe

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 YIELD:12 servings


  • 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 large egg, lightly beaten
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring, optional


  • 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.

Nutritional Facts

1 each: 228 calories, 11g fat (6g saturated fat), 47mg cholesterol, 123mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 3g protein.

Reviews for Mini Cherry Cheesecakes

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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."

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."

turtledaisy User ID: 3675355 3068
Reviewed Jul. 25, 2011

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

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

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

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."

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."

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."

marziedoe User ID: 5903845 3161
Reviewed Mar. 27, 2011


Softcrab User ID: 3292266 3182
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!"

sharjk User ID: 4071519 4660
Reviewed Mar. 26, 2011

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

Betsy01 User ID: 1222479 3160
Reviewed Mar. 25, 2011

"Use a ice cream scoop to fill muffin cups..quick and easy"

Betsy01 User ID: 1222479 5591
Reviewed Mar. 25, 2011

"I make the same cheesecakes, but I put a vanilla wafer in the bottom"

lindija User ID: 4080253 4204
Reviewed Mar. 25, 2011

"I like to use canned cherry pie filling! It's already and so simple! Good with crushed pineapple and thickened as in your recipe above."

Lseasley User ID: 1494147 4175
Reviewed Mar. 25, 2011

"I had this receipt way back from 1973. Found it in a magazine. One of my favorites!!!!"

Lseasley User ID: 1494147 198982
Reviewed Mar. 25, 2011

"I had this reciept way back from 1973. Found it in a magazine. One of my favorites!!!!"

daveskim User ID: 1621483 3181
Reviewed Nov. 6, 2010

"This is one of my taste of home original recipes that I have marked in the first edition of the magazine. I go to this recipe everytime someone asks me to bring a simple dessert. My daughters who are now grown also asks for this when they come to visit. It is simple and reliable. When in a time crunch, I just use a lite cherry pie filling instead."

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