Mini Cheesecakes
This mini cheesecake recipe is easy to make for holidays, parties, or any occasion! Topped with cherry pie filling or berries.
Equipment
- mixing bowl
- food processor
- 24-cup miniature muffin tins
- paper liners
Ingredients
Crust
- 12 ounces vanilla wafers
Filling
- 16 ounces cream cheese softened
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 21 ounces cherry pie filling
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 until fine crumbs form. Press about ½ teaspoon crumbs into each paper liner.
- Beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each muffin liner with the mixture, almost to the top.
- Bake for 15 minutes until set. Cool completely in the pan. Top each cheesecake with about a teaspoon of cherry pie filling.
- 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: 1cheesecakeCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 58mgPotassium: 36mgSugar: 6gCalcium: 14mg
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