Mini cherry cheesecakes are rich and creamy cheesecakes baked in individual portions, making them perfect for parties, holidays, and special occasions. Topped with sweet cherry pie filling, they’re an easy dessert that looks impressive without a lot of work.
These mini cherry cheesecakes are one of my favorite desserts to make. Each cheesecake is baked in a muffin tin, so there’s no slicing or serving mess, just a perfectly portioned dessert that everyone loves.
They have a smooth, creamy cheesecake filling with a vanilla wafer crust and a generous spoonful of cherry pie filling on top. They’re great for everything from holidays and birthdays to potlucks and showers, and they can be made ahead, which makes them especially stress-free.
Ingredient notes and substitutions
- Vanilla wafers: Vanilla wafers make a nice crust for the cheesecakes. You can substitute other flavors of cookie, like gingersnaps, if you prefer.
- Cream cheese: I recommend using full-fat cream cheese for the creamiest cheesecakes. The 1/3-less fat cream cheese will also work, but I don’t recommend using fat-free cream cheese in this recipe.
- Lemon juice: Fresh lemon juice will give you the best flavor. Bottled lemon juice can have an off taste to it.
- Pie filling: You can use different flavors of pie filling to change up the flavor of the cheesecakes.
How to make mini cherry cheesecakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 375F. Line 24 standard-sized muffin tin cups with paper baking cups (I like to use parchment paper liners). Set aside.
Step 2: Place a vanilla wafer in the bottom of each muffin tin cup. Set aside.
Step 3: In a large bowl, beat the sugar, cream cheese, eggs, lemon juice, and vanilla extract together until well-combined, scraping down the bowl as needed.
Step 4: Divide the cheesecake batter between the prepared muffin tin cups, filling the muffin tin cups about ⅔ full.
Step 5: Bake for about 15-20 minutes, or until set.
Step 6: Top each cheesecake with about 1 tablespoon of pie filling.
Step 7: Chill for at least 2-3 hours. Remove the muffin tin liners before serving.
Recipe Tips!
- Make ahead: To make the cheesecakes ahead of time, bake and chill as directed. If serving within 24 hours, top with pie filling. If serving farther out, wait to top with pie filling until about an hour before serving.
- Variations: Two of the easiest way to change up the flavor of the cheesecakes is to use a different flavor of cookie for the crust and a different flavor of pie filling. For the cookie, you’ll want a thin, crisp cookie like a vanilla wafer or gingersnap.
Storage
Store any leftover cheesecakes in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
I recommend storing them without the pie filling topping if not eating them within 24 hours.
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Mini Cherry Cheesecakes
Equipment
- 2 Muffin tins
Ingredients
- 24 vanilla wafers
- ¾ cup granulated sugar
- 2-8 ounce packages cream cheese at room temperature
- 2 large eggs
- 1 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 21 ounce can cherry pie filling
Instructions
- Preheat the oven to 375F. Line 24 standard-sized muffin tin cups with paper baking cups (I like to use parchment baking liners). Set aside.
- Place a vanilla wafer in the bottom of each muffin tin cup. Set aside.24 vanilla wafers
- In a large bowl, beat the sugar, cream cheese, eggs, lemon juice, and vanilla extract together until well-combined, scraping down the bowl as needed.¾ cup granulated sugar, 2-8 ounce packages cream cheese, 2 large eggs, 1 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
- Divide the cheesecake batter between the prepared muffin tin cups, filling the muffin tin cups about ⅔ full.
- Bake for about 15-20 minutes, or until set.
- Top each cheesecake with about 1 tablespoon of pie filling.21 ounce can cherry pie filling
- Chill for at least 2-3 hours. Remove the muffin tin liners before serving.
Nutrition
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