Mini Cherry Cheesecakes

Mini cherry cheesecakes are rich and creamy individual cheesecakes topped with cherry filling. They are easy to make and are perfect for parties and holidays.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chill 2

Total Time 2 30

Servings mini cheesecakes

Calories 94kcal

Author Kate @ I Heart Eating

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

US Customary - Metric

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