Mini Cheesecakes

This mini cheesecake recipe is easy to make for holiday parties or any occasion! I like to top them with cherry pie filling, but they also taste great with any berries.

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Snack

Cuisine American

Servings 48 people

Calories 578.8 kcal

Equipment

2 Miniature Muffin Tins 24-cup capacity each
48 Paper Liners for miniature muffin tins
1 Mixing Bowl
1 Electric Mixer stand or hand mixer
1 Food Processor or Ziploc Bag with Rolling Pin for crushing vanilla wafers

Ingredients

Main

1 12 ounce package vanilla wafers
2 8 ounce packages cream cheese
¾ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 21 ounce can cherry pie filling

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
Crush vanilla wafers. Press 1/2 teaspoon of crushed vanilla wafers into each paper cup. Dotdash Meredith Food Studios
Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Dotdash Meredith Food Studios
Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling. Dotdash Meredith Food Studios
Serve and enjoy! Dotdash Meredith Food Studios

Notes

Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter, preventing overmixing which can incorporate too much air, leading to cracks. For a finer crust, process vanilla wafers until they resemble fine crumbs. Avoid opening the oven door frequently during baking to maintain a consistent temperature. For optimal texture and flavor development, allow cheesecakes to cool completely at room temperature, then chill thoroughly before topping and serving. Consider a variety of fruit compotes or chocolate ganache for diverse topping options.