Mini Cherry Cheesecakes Recipe

Name: Mini Cherry Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup vanilla wafer crumbs; 2 tablespoons butter, melted; 8 ounces cream cheese; 1 ½ teaspoons vanilla; 2 teaspoons lemon juice; ⅓ cup sugar; 1 egg; 1 lb pitted canned cherries; ½ cup sugar; 2 tablespoons cornstarch

Servings: persons

1 cup vanilla wafer crumbs
2 tablespoons butter, melted
8 ounces cream cheese
1 ½ teaspoons vanilla
2 teaspoons lemon juice
⅓ cup sugar
1 egg
1 lb pitted canned cherries
½ cup sugar
2 tablespoons cornstarch

1
In a bowl, combine crumbs and butter.
2
Press gently into the bottom of 12 paper-lined muffin cups.
3
In a mixing bowl, combine cream cheese, vanilla.
4
Lemon juice, sugar and egg; beat until smooth.
5
Spoon into crusts.
6
Bake at 375 for 12-15 minutes or until set.
7
Cool completely.
8
Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice.
9
To juice, add cherries, sugar, and cornstarch.
10
Bring to a boil, stirring occasionally.
11
Boil for 1 minute.
12
Cool; spoon over cheesecakes.
13
Chill for at least 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup vanilla wafer crumbs, 2 tablespoons butter, melted, 8 ounces cream cheese, 1 ½ teaspoons vanilla, and more.

Yes, Mini Cherry Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cherry Cheesecakes

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