Easy Mini Cherry Cheesecakes
This easy yet elegant dessert takes a few shortcuts like cherry pie filling and Nilla wafers to make it extra easy!
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
Did You Make This Recipe?Please leave a star rating and comment below!