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Individual Cherry Cheesecake

Individual Cherry Cheesecake recipe image
These individual cherry cheesecakes are the perfect bite-sized treat for parties or intimate desserts. Each mini cheesecake features a creamy, tangy filling that melts in your mouth, resting on a crunchy vanilla wafer crust for delightful textural contrast. The bright, sweet cherry pie filling adds a fruity pop of flavor and vibrant color. Because they are baked in cupcake liners, these desserts are easy to serve and portion, making them ideal for holiday gatherings, potlucks, or simply as a special afternoon indulgence. The combination of rich cream cheese, subtle vanilla, and fresh lemon juice creates a classic flavor profile that satisfies any sweet tooth without being overly heavy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1130.8
Dietary: Gluten-free, Vegetarian
Description
These individual cherry cheesecakes are the perfect bite-sized treat for parties or intimate desserts. Each mini cheesecake features a creamy, tangy filling that melts in your mouth, resting on a crunchy vanilla wafer crust for delightful textural contrast. The bright, sweet cherry pie filling adds a fruity pop of flavor and vibrant color. Because they are baked in cupcake liners, these desserts are easy to serve and portion, making them ideal for holiday gatherings, potlucks, or simply as a special afternoon indulgence. The combination of rich cream cheese, subtle vanilla, and fresh lemon juice creates a classic flavor profile that satisfies any sweet tooth without being overly heavy.
Ingredients
  • 2 package Creamcheese, 8oz each
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 teaspoon Lemon juice
  • 1 teaspoon Vanilla
  • 12 Vanilla Wafers
  • 1 can Cherry pie filling
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC). Line a standard 12-cup muffin tin with paper liners.
  2. 2
    Place one vanilla wafer in the bottom of each lined cup to form the crust.
  3. 3
    In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  4. 4
    Add the eggs, lemon juice, and vanilla extract to the cream cheese mixture.
  5. 5
    Beat the mixture on low speed until just combined and smooth; do not overmix.
  6. 6
    Divide the cheesecake batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. 7
    Bake for 15 minutes, or until the centers are set and the tops are lightly golden.
  8. 8
    Remove from oven and let cool in the tin on a wire rack for 10 minutes.
  9. 9
    Once cooled, top each cheesecake with a generous spoonful of cherry pie filling.
  10. 10
    Refrigerate for at least 1 hour before serving to allow the filling to set and flavors to meld.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1130.8kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.5g8%
Cholesterol 93.2mg32%
Sodium 56.6mg3%
Total Carbohydrate 247.2g83%
Dietary Fiber 101.0g404%
Sugars 90.0g
Protein 40.4g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/individual-cherry-cheesecake/