Why You’ll Love This Recipe
- Portion Control: Individual servings make it easy to enjoy a sweet treat without overindulging.
- Versatility: Easily customizable with your favorite toppings, from fruit preserves to chocolate ganache.
- Simplicity: With straightforward ingredients and steps, this recipe is accessible even for novice bakers.
Ingredients
- 1 (12 ounce) package vanilla wafers
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Oven and Muffin Tins: Preheat your oven to 350°F (175°C). Line miniature muffin tins with paper liners.
- Crust Layer: Place a vanilla wafer at the bottom of each paper-lined cup.
- Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until fluffy. Add sugar, eggs, and vanilla extract; mix until smooth and well combined.
- Assemble: Spoon the cream cheese mixture over each wafer, filling each cup about two-thirds full.
- Bake: Bake in the preheated oven for 15 to 17 minutes, or until the centers are set.
- Cool and Top: Allow the cheesecakes to cool completely. Once cooled, top each with a spoonful of cherry pie filling.
Servings and Timing
- Yield: Approximately 48 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Total Time: Approximately 1 hour (including cooling time)
Variations
- Crust Alternatives: Substitute vanilla wafers with graham cracker crumbs or chocolate cookie crumbs for a different flavor profile.
- Flavor Infusions: Incorporate lemon or orange zest into the cream cheese mixture for a citrusy twist.
- Toppings: Experiment with various toppings such as fresh berries, caramel sauce, or crushed nuts to suit your taste preferences.
Storage/Reheating
- Refrigeration: Store cooled cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place cheesecakes on a baking sheet and freeze until firm. Transfer to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator before serving.
- Serving: These mini cheesecakes are best enjoyed chilled. If desired, allow them to sit at room temperature for a few minutes before serving to soften slightly.
FAQs
What type of cream cheese should I use?
Full-fat cream cheese is recommended for the creamiest texture and richest flavor.
Can I make these cheesecakes gluten-free?
Yes, substitute the vanilla wafers with gluten-free cookies or graham crackers.
How can I prevent the cheesecakes from cracking?
Ensure all ingredients are at room temperature before mixing to create a smooth batter and avoid overmixing, which can incorporate excess air.
Is a water bath necessary for baking these mini cheesecakes?
No, due to their small size, these cheesecakes bake evenly without the need for a water bath.
Can I use homemade fruit toppings?
Absolutely! Fresh fruit compotes or preserves make excellent toppings.
How do I know when the cheesecakes are done baking?
The centers should be set and not jiggly. A slight puffing around the edges is normal.
Can I add flavors to the cheesecake batter?
Yes, you can mix in flavors like cocoa powder, citrus zest, or extracts to customize the taste.
What if I don't have miniature muffin tins?
Standard muffin tins can be used; adjust the baking time accordingly, baking until centers are set.
How long should I let the cheesecakes cool before refrigerating?
Allow them to cool at room temperature for about an hour before transferring to the refrigerator.
Can I make these cheesecakes ahead of time?
Yes, they can be made a day in advance and stored in the refrigerator until ready to serve.
Conclusion
These mini cheesecakes offer a delightful combination of creamy filling and sweet-tart cherry topping, all atop a simple vanilla wafer crust. Their bite-sized nature makes them perfect for entertaining or satisfying a personal dessert craving. With easy preparation and versatile variations, this recipe is sure to become a favorite in your dessert repertoir
Mini Cheesecakes Recipe
Indulge in these easy mini cheesecakes featuring a creamy cheesecake filling over a vanilla wafer crust, topped with luscious cherry pie filling. Perfect for parties, gatherings, or an anytime sweet treat, these bite-sized cheesecakes are simple to make and incredibly delicious!
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Total Time: 1 hour (including cooling)
- Yield: 48 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (12-ounce) package vanilla wafers
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (21-ounce) can cherry pie filling
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line mini muffin tins with paper liners.
- Create the Crust: Place one vanilla wafer at the bottom of each liner.
- Make the Filling: In a mixing bowl, beat cream cheese until fluffy. Add sugar, eggs, and vanilla extract, mixing until smooth.
- Assemble: Spoon the cheesecake mixture over each wafer, filling about ⅔ full.
- Bake: Bake for 15-17 minutes, or until the centers are set.
- Cool & Top: Let cheesecakes cool completely before topping with cherry pie filling.
Notes
- Crust Substitutes: Swap vanilla wafers for graham cracker crumbs or chocolate cookie crumbs.
- Flavor Variations: Add lemon zest, cocoa powder, or almond extract for a twist.
- Toppings: Try fresh berries, caramel sauce, or whipped cream for variety.
