These individual cherry cheesecakes are the perfect balance of rich, creamy texture and bright, fruity sweetness. Each bite features a dense, smooth cream cheese filling resting on a buttery vanilla wafer crust, topped with vibrant cherry pie filling. They are incredibly satisfying yet portion-controlled, making them ideal for dinner parties, potlucks, or a special weekend treat. The vanilla extract enhances the cheese’s natural tang, while the cherry topping adds a necessary acidic pop to cut through the richness. Simple to assemble and bake in a standard muffin tin, these mini desserts look elegant but require minimal effort. Serve them chilled for the best texture, garnished with a dollop of whipped cream for an extra touch of indulgence.
Individual Cherry Cheese Cakes
Description
These individual cherry cheesecakes are the perfect balance of rich, creamy texture and bright, fruity sweetness. Each bite features a dense, smooth cream cheese filling resting on a buttery vanilla wafer crust, topped with vibrant cherry pie filling. They are incredibly satisfying yet portion-controlled, making them ideal for dinner parties, potlucks, or a special weekend treat. The vanilla extract enhances the cheese's natural tang, while the cherry topping adds a necessary acidic pop to cut through the richness. Simple to assemble and bake in a standard muffin tin, these mini desserts look elegant but require minimal effort. Serve them chilled for the best texture, garnished with a dollop of whipped cream for an extra touch of indulgence.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC). Grease a 24-cup mini muffin tin.
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Place one vanilla wafer cookie into the bottom of each greased muffin cup.
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In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and creamy.
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Add the eggs and vanilla extract to the cream cheese mixture. Beat well until just combined, being careful not to overmix.
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Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
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Bake for 20 minutes, or until the centers are set and no longer jiggly.
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Remove from the oven and let cool in the pan for 10 minutes.
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Transfer the cheesecakes to a wire rack to cool completely, then refrigerate until chilled.
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Before serving, top each chilled cheesecake with a spoonful of cherry pie filling and a dollop of whipped topping.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 2203.0kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 12.0g60%
- Cholesterol 223.5mg75%
- Sodium 248.9mg11%
- Total Carbohydrate 444.9g149%
- Dietary Fiber 201.0g804%
- Sugars 135.1g
- Protein 82.8g166%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.
Do not overbake the cheesecakes; they should still have a slight jiggle in the center when removed from the oven, as they will continue to set while cooling.
These cheesecakes can be made up to 2 days in advance. Store them covered in the refrigerator and add the cherry topping and whipped cream just before serving to maintain texture.
For a gluten-free option, substitute the vanilla wafers with gluten-free shortbread cookies or almond flour crusts.
If using a larger muffin tin, adjust the baking time accordingly, checking for doneness after 20 minutes.
