Well, our sister Steph gets married in 5 short days. The rest of the sisters have really been trying to watch what we eat because we have dresses that we need to fit into for the wedding.
I made these cheesecakes for a family party, thinking that they would be perfect for those who just wanted a bite of dessert instead of a large serving.
Well, my plan totally backfired and before I knew it, I had popped about 12 of these little cheesecakes into my mouth.
Not only are they adorable to look at, but they are made with a vanilla wafer crust that is absolutely amazing.
They are pretty much irresistible on all levels. So, my dress may be a little snug this weekend at the wedding and I will totally be blaming it on these cheesecakes, and the ice cream I ate last night, and the piece of fudge that was calling my name . . .Dang.
I seriously have no self control, ha ha.
how do i know when my cheesecake is done cooking?
Cheesecake can be a tough one to cook, because it is a more delicate recipe. Cookies are pretty obvious when they are done baking, but cheesecakes get a little more tricky.
Here are a few tips and tricks to know when cheesecake is done baking:
- Use a thermometer: Cheesecake can crack easily, so if you do use a thermometer, be sure you only stick the thermometer in the middle of the cheesecake. If you need to check the temperature more than once, try to stick it in the same hole. The cheesecake should reach an internal temperature of 150 degrees F.
- The brown around the edges is a good indicator the cheesecake is finished baking. The brown edges should be just barely at the tips. They should also start to raise higher than the rest of the cheesecake.
- This recipe you should be pretty safe with following the directions on cook time, because they are so small. If you do convert this recipe and make a large cheesecake, we highly recommend using a thermometer and checking the edges as it cooks.
If you love these mini cherry cheesecakes, you’ll want to try our Layered Cherry Cheesecake. So easy to make and feeds a crowd.
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looking for more cherry inspired recipes? here are a few of our favorites:
- Chocolate Cherry Chunk Brownies
- Cherry Pie Bars
- Puff Pastry Cherry Turnovers
- Bite Size Cherry Pies
- Cherry Chocolate Nut Bars
Mini Cherry Cheesecake Recipe
Ingredients
- 1⅔ cups vanilla wafer cookie crumbs
- 3 Tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 (21 ounce) can cherry pie filling
Equipment
Instructions
- Preheat oven to 350 degrees and line miniature muffin tins with paper liners.
- Mix together the crushed vanilla wafers and melted butter until fully incorporated and press about 3/4 teaspoon of the crushed vanilla wafer mixture into each paper cup.
- In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
- Fill each miniature muffin liner with cream cheese mixture, almost to the top.
- Place pans in the oven and bake for about 15 minutes.
- Let cool and top with a teaspoonful of cherry pie filling (or you other favorite flavor of pie filling, fresh fruit, or other cheesecake topping).
Nutrition
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I love cheesecake! These are darling! Thanks for sharing the recipe.
They are so cute….but for a dieting cheesecake lover “deadly”!!! LOL
These look really yummy! I’m going to have to try them. I think I would pick apple or raspberry for my topping flavor 🙂
Ohh,these are one of my favorite things!My mom and grandma have been making pretty much the same recipe for as long as I can remember…Do you know how many this recipe would make?I am thinking of making some of these for the cookie table at my wedding next year..I think they would go great with the coffee bar!
Those look so good! Yum!
i only have 1 8oz of cream cheese, do i have to go buy one more? its just me and my husband and i dont want that many.
You could cut the recipe in half and then you would only need the one block (8 oz) of cream cheese.
These look too good. Thank you.
Look soooo yummy! Think you could make these as regular sized muffins so they were bigger? Any idea how the times would adjust?
You could definitely make these in a regular sized muffin/cupcake tin. It will make around 18 when making them this size. We have also made them using a regular sized vanilla wafer as the crust. We line the tin with cupcake liners. Then drop the vanilla wafer in the bottom flat side down. Then follow steps 3-5 as directed. You could also make as directed mixing the crushed vanilla wafers and butter together. Just divide the mixture among 18 regular sized muffin tins lined with cupcake liners.
Oh thank you so much! Would cooking times change?
Bake for about 15 minutes or until set. It may take a few minutes more since they will be thicker. Just watch closely.
Can you do this with a graham cracker crust? If so how would it change the recipe?
Just replace the vanilla wafer crumbs with graham cracker crumbs.