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; 3 tbsp. butter; margarine, melted; 1 pkg. (8 oz.) cream cheese, softened; 1-1/2 tsp. vanilla; 2 tsp. lemon juice; 1/3 cup sugar; 1 egg; 1 can (1 lb.) pitted tart cherries; 1/2 cup sugar; 2 tbsp. cornstarch; Red food coloring (optional)

Servings: persons

1 cup vanilla wafer crumbs
3 tbsp. butter
margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1-1/2 tsp. vanilla
2 tsp. lemon juice
1/3 cup sugar
1 egg
1 can (1 lb.) pitted tart cherries
1/2 cup sugar
2 tbsp. cornstarch
Red food coloring (optional)

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, lemon juice, sugar and egg; beat until smooth.
4
Spoon into crusts.
5
Bake at 375F for 12-15 minutes or until set.
6
Cool completely.
7
Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice.
8
To juice, add cherries, sugar, cornstarch, and food coloring, if desired.
9
Bring to a boil, stirring occasionally; boil for 1 minute.
10
Cool; spoon over cheesecakes.
11
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 12 ingredients. The key ingredients include: 1 cup vanilla wafer crumbs, 3 tbsp. butter, margarine, melted, 1 pkg. (8 oz.) cream cheese, softened, 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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