Mini Cherry Cheesecakes

5 from 2 votes

Oh, so sweet! These bite-sized beauties are equal parts charming and delicious. With just 20 minutes of hands-on time, you’ll have a festive, make-ahead dessert that looks like you fussed for hours—but really, you didn’t. Perfect for cocktail parties, cookie swaps, or whenever you want to impress without the stress.

Prep Time20

Cook Time15

Chill time1 30

Total Time2 5

Course: Dessert

Cuisine: American

Servings:

Calories: 218kcal

Cost: $8–$12

Equipment

24 24 paper liners (festive ones make them extra cute!)

Ingredients

1 12-oz package vanilla wafers
2 8-oz packages cream cheese room temperature
¾ cup granulated white sugar
2 medium eggs room temperature
1 teaspoon pure vanilla extract
2 21-oz cans cherry pie filling

Instructions

Preheat your oven to 350°F (175°C).
Line muffin tins with paper liners and place one vanilla wafer flat-side down in each.
In a mixing bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla, and beat until the mixture is light, fluffy, and lump-free.
Spoon the mixture into the lined cups, filling almost to the top (a cookie scoop works beautifully for this).
Bake for 15 minutes—centers may puff slightly, but they’ll settle as they cool.
Let cheesecakes cool completely in the pan, then chill in the fridge for at least 90 minutes.
Just before serving, top each with a spoonful of cherry pie filling.

Notes

Let your cream cheese sit out for at least 30 minutes before mixing to avoid lumps in the batter.

Customize It: Try blueberry, strawberry, or lemon curd in place of cherry pie filling. Check out the "Festive Variations" section above for more ideas.

Storage: These keep well in the fridge for up to 3 days in an airtight container. You can also freeze them (un-topped) for up to a month—just add the topping after thawing.

Nutrition