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Mini Cheesecakes

Mini Cheesecakes

This mini cheesecake recipe is easy to make for holidays, parties, or any occasion! Perfectly topped with cherry pie filling or berries.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 48 mini cheesecakes
Calories 95 kcal

Equipment

  • mixing bowl
  • Food processor
  • muffin tins

Ingredients
  

Crust

  • 1 package vanilla wafers 12 ounces

Filling

  • 2 packages cream cheese 8 ounces each
  • ¾ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping

  • 1 can cherry pie filling 21 ounces

Instructions
 

Preparation

  • Gather all ingredients.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
  • Crush vanilla wafers in a food processor or resealable plastic bag until fine crumbs form. Press about ½ teaspoon crumbs into each paper liner.
  • Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool completely in the pan. Top each mini cheesecake with about a teaspoon of cherry pie filling before serving.
  • Serve and enjoy!

Notes

Add ½ teaspoon lemon zest to the cheesecake batter for a lovely lemon flavor. You can use chocolate wafer cookies for the crust instead of vanilla wafers. Spoon 1 teaspoon chocolate-hazelnut spread on top of each cheesecake, swirl with a toothpick, and bake as directed for a marbled chocolate version.

Nutrition

Serving: 1mini cheesecakeCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 58mgPotassium: 36mgSugar: 6gCalcium: 14mg
Keyword cheesecake, dessert, holiday recipes, Mini Cheesecakes, Party Food
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