Mini Cherry Cheesecakes Recipe

5 16 12
Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes Recipe photo by Taste of Home
Publisher Photo

Mini Cherry Cheesecakes Recipe

Read Reviews
5 16 12
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 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
  • TOPPING:
  • 1 pound pitted canned or frozen tart red cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring, optional

Directions

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.
Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
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.

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

    • 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
    • TOPPING:
    • 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.

    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

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    Reviews forMini Cherry Cheesecakes

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    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"

    MY REVIEW
    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!"

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

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

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