Description
These Mini Cherry Cheesecakes are delightful individual-sized desserts featuring a vanilla wafer crust, creamy cheesecake filling, and a sweet cherry topping. Perfect for parties or a sweet treat, they bake quickly and chill for a smooth, rich texture.
Ingredients
Crust
- 24 vanilla wafers
Cheesecake Filling
- ¾ cup granulated sugar
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- 21-ounce can cherry pie filling
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line 24 standard muffin tin cups with paper baking cups, preferably parchment liners, to ensure easy removal of the cheesecakes once baked.
- Place Vanilla Wafers: Place one vanilla wafer at the bottom of each lined muffin cup. This will serve as the flavorful base crust for each mini cheesecake.
- Make the Cheesecake Batter: In a large mixing bowl, beat together the granulated sugar, cream cheese, eggs, fresh lemon juice, and vanilla extract until the mixture is smooth and fully combined. Scrape down the sides of the bowl as needed to ensure an even mix.
- Fill Muffin Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising while baking.
- Bake the Mini Cheesecakes: Bake in the preheated oven for 15 to 20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Add Cherry Topping: Remove the cheesecakes from the oven and spoon about 1 tablespoon of cherry pie filling on top of each cooled cheesecake.
- Chill Before Serving: Refrigerate the mini cheesecakes for at least 2 to 3 hours to fully set and chill. Before serving, carefully remove the paper liners from each cheesecake.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps and achieve a smooth batter.
- Do not overbake; the cheesecakes should be slightly jiggly in the center when done to prevent dryness.
- You can substitute cherry pie filling with other fruit pie fillings or fresh fruit for variety.
- Use parchment baking cups for easiest removal and less sticking compared to regular paper liners.
- Store leftovers in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
