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    Recipes » Desserts » Easy Mini Cherry Cheesecakes

    Easy Mini Cherry Cheesecakes

    Published: Feb 14, 2023 by Kate Shungu · This post may contain affiliate links

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    mini cherry cheesecakes both in a muffin tin and on a wooden board.
    mini cheesecake topped with cherries in a white muffin cup liner.
    mini cherry cheesecakes on a wooden board.

    Easy Mini Cherry Cheesecakes are a simple dessert that get rave reviews. They’re made in a muffin tin to create individual servings, and a vanilla wafer for the crust keeps the preparation extra easy!

    mini cherry cheesecake in a white cupcake liner on a wooden board.

    Hello, 1990s potlucks! At least that’s when I remember these from, but perhaps you remember them from another decade? (If so, tell me in the comments!)

    These Easy Mini Cherry Cheesecakes have stuck around for decades for good reason—they are seriously easy and seriously GOOD!

    The base is a Nilla wafer, which is topped with a simple sweetened cream cheese mixture, then baked to perfection in a muffin tin.

    After the cheesecakes have cooled, we’ll use another shortcut, canned cherry pie filling, for the top. (I also use cherry pie filling for my Cherry Coffee Cake, Cherry Dump Cake, and Cherry Salad—it’s such a great pantry staple for making sweet treats!).

    For these cheesecakes, the end result is a delightful combination of sweet and tart, creamy and fruity—it’s a truly easy way to make cheesecake without the fuss. There’s no water bath and no springform pan required here!

    I love that these make individual servings, too. They are great for potlucks, picnics, cookouts, dessert buffets, and even holiday desserts.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Top tips
    • Ingredients
    • How to make easy mini cherry cheesecakes
    • Can I make mini cherry cheesecakes ahead of time?
    • Variations
    • Frequently Asked Questions
    • More desserts with cherry pie filling
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews
    mini cheesecake topped with cherry pie filling in a muffin tin.

    Top tips

    • Make sure that the cream cheese is at room temperature before starting. This ensures that the cheesecake will be creamy and not lumpy. The eggs should also be at room temperature.
    • You make this recipe with any variety of pie filling that you like (blueberry would be really tasty!).
    • Want extra crust? Place two vanilla wafers in the bottom instead of one.

    Ingredients

    nilla wafers, cherry pie filling, cream cheese, and more ingredients on a white table.
    • You’ll need two blocks of cream cheese for the cheesecake filling, which gets mixed with eggs, vanilla, and sugar.
    • Lemon juice adds a nice acidity. Use fresh lemon juice if you prefer.
    • Vanilla wafers create the crust.
    • Cherry pie filling gets spooned on top.

    How to make easy mini cherry cheesecakes

    The trick to keeping this recipe extra easy is in the crust: vanilla wafers!

    vanilla wafers in cupcake liners in a 12-cup muffin tin.

    Place a cupcake liner in a 12-cup muffin tin, and then drop a vanilla wafer in each cupcake liner. If you want extra crust, feel free to add two vanilla wafers instead.

    Tip: if you want to make this in a mini muffin tin, use mini vanilla wafers instead.

    Then, place the softened cream cheese, eggs, sugar, and vanilla extract in a large bowl. Beat on medium speed until smooth.

    hand mixer mixing a cream cheese mixture in a glass bowl.

    Then, spoon the cream cheese mixture over each vanilla wafer, filling each muffin cup ¾ of the way up. You may have some extra cream cheese mixture. If you have another muffin tin, you may be able to make 2–4 more mini cheesecakes from this recipe.

    cream cheese mixture in cupcake liners in a 12-cup muffin tin.

    Bake the mini cheesecakes for 18–20 minutes, or until set. The cheesecakes will puff up in the oven and then deflate slightly as they cool. They may sink slightly in the center, and that’s ok—it’s where we’ll put the cherry pie filling!

    Let the cheesecakes cool completely, then spoon canned or jarred cherry pie filling over the top. You may only need half of the 20-oz can.

    mini cherry cheesecakes in a muffin tin.

    I like serving these with the cupcake liners still on (just to keep things easy!), but you can carefully remove them if you prefer.

    Can I make mini cherry cheesecakes ahead of time?

    These little cheesecakes are a great make-ahead dessert! Make the cheesecakes, but leave off the cherry pie filling. Cover with plastic wrap and refrigerate for up to 48 hours.

    When you’re ready to serve them, spoon the cherry pie filling over the top, and serve.

    Variations

    • Use your favorite pie filling in place of the cherry pie filling (try blueberry, raspberry, or strawberry!)
    • Make these miniature by using mini Nilla wafers and making them in a mini muffin tin (it’ll make at least 36 mini cheesecakes)
    • Want more crust? Use two Nilla wafers instead of one.
    • Use a homemade graham cracker crust in place of the vanilla wafers
    • Use an Oreo in place of the Nilla wafer for a chocolate crust!
    mini cherry cheesecakes on a wooden board.

    Frequently Asked Questions

    How do I tell when the mini cheesecakes are done?

    Jiggle the pan gently. The cheesecakes should be mostly set and the center will jiggle just a little. If most of the cheesecake moves when you jiggle it, give it several more minutes and check again.

    Why did my mini cheesecakes sink in the middle?

    Two reasons: the batter was overmixed OR the cheesecake isn’t cooked through. Either way, the cheesecake will taste the same, and the center is the perfect spot for the cherry pie filling anyway.

    Do mini cherry cheesecakes need to be refrigerated?

    Yes. Cover and refrigerate the cheesecakes for up to 5 days.

    Can I make these in a mini muffin tin?

    Yes. Use mini Nilla wafers in place of the regular sized variety. Bake for 12–15 minutes. This recipe will make at least 36 mini cheesecakes.

    Can I freeze mini cherry cheesecakes?

    You can freeze mini cherry cheesecakes with or without the cherry pie filling (they will hold up slightly better without the cherry pie filling). Cover tightly and refrigerate for up to 1 month. Defrost in the refrigerator for 24 hours.

    mini cherry cheesecake in a white paper cupcake liner.

    More desserts with cherry pie filling

    • Old Fashioned Cherry Salad
    • Cherry Coffee Cake
    • Cherry Dump Cake

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    mini cheesecake topped with cherries in a white muffin cup liner.

    Easy Mini Cherry Cheesecakes

    Published by Kate
    This easy yet elegant dessert takes a few shortcuts like cherry pie filling and Nilla wafers to make it extra easy!
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 247 kcal

    Ingredients
      

    • 12 vanilla wafers
    • 2 (8 oz) packages cream cheese, softened
    • ¾ cup sugar
    • 2 eggs, at room temperature
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla
    • 1 (20 oz) can cherry pie filling (you will only need half)

    Instructions
     

    • Preheat oven to 350°F.
    • Line a 12-cup muffin tin with paper cupcake liners. Place one vanilla wafer into the bottom of each liner.
    • In a large bowl, place the cream cheese, sugar, eggs, lemon juice, and vanilla. Beat just until combined (batter may have a few small lumps—that's ok!).
    • Divide the mixture evenly between the muffin cups, filling each muffin cup about ¾ of the way full. Bake for 18–20 minutes, or until the center only moves slightly when you jiggle the pan.
    • Remove from the oven and let cool completely. Once cool, spoon the cherry pie filling over the top of each mini cheesecake. Refrigerate until chilled, and serve.

    Notes

    Make them ahead: bake the cheesecakes as directed, let cool, but do not put the cherry pie filling on top. Cover and refrigerate for up to 48 hours. When you’re ready to serve them, spoon the cherry pie filling over the top and serve. 
    Make them mini: use mini Nilla wafers and bake for 12–15 minutes in a miniature muffin tin. This will make at least 36 minis. 
    Leftovers will keep in the refrigerator, covered, for up to 5 days. 
    Variations: use blueberry, strawberry, or raspberry pie filling.

    Nutrition

    Calories: 247kcalCarbohydrates: 26gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 66mgSodium: 158mgPotassium: 92mgFiber: 0.2gSugar: 16gVitamin A: 596IUVitamin C: 1mgCalcium: 44mgIron: 0.2mg
    Keyword cherry cheesecakes
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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