Best 8 Mini Cherry Cheesecakes Recipes

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Are you in the mood for a delightful and indulgent dessert that is perfect for any occasion? Look no further than the captivating world of mini cherry cheesecakes. These bite-sized treats combine the classic flavors of a creamy cheesecake with the vibrant sweetness of cherries, resulting in a taste sensation that will tantalize your taste buds. Whether you are a skilled baker or a novice in the kitchen, this article will guide you through the process of creating these delightful desserts, providing you with the best recipes and expert tips to ensure success. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1 large egg, room temperature, lightly beaten
TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
Red food coloring, optional

Steps:

  • Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Steps:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
  • In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  • Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Provided by Nancy Singelyn

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place a vanilla wafer into the bottom of each muffin cup.
  • Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
  • Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g

MINI CHEESECAKES WITH CHERRY TOPPING



Mini Cheesecakes with Cherry Topping image

These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

4 pounds cherries (Bing, or other large, dark cherries)
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon powdered gelatin
20 graham crackers
10 tablespoons butter, melted; plus more, room temperature, for the pans
3 tablespoons sugar
Pinch coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
  • To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
  • Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
  • Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
  • Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
  • Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
  • Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.

PARTY MINI CHERRY CHEESECAKES



Party Mini Cherry Cheesecakes image

Its easy to prepare, it is very good, and the kids like it as well. I don't use the cherries on to--it makes it to sweet. I don't recall where I got it from.

Provided by Sweet Southern Bell

Categories     Cheesecake

Time 30m

Yield 20-25 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
1/4 cup sugar
2 eggs
1 tablespoon vanilla
1 tablespoon lemon juice
16 -18 vanilla wafers
1 (21 ounce) can cherry pie filling

Steps:

  • Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
  • Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
  • Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
  • I don't use the Cherry Pie filling,I think it makes it to sweet.

CHERRY MINI CHEESECAKES



Cherry Mini Cheesecakes image

Provided by Food Network Kitchen

Time 2h55m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for ramekins
1/2 pound Bing cherries (about 30 cherries), pitted
3 tablespoons Kirsch (cherry brandy)
1 pound cream cheese, softened
1/2 cup sugar substitute (recommended: Splenda)
2 large eggs, room temperature
Cocoa, for dusting

Steps:

  • Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
  • Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
  • Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
  • Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
  • When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

Make and share this Mini Cherry Cheesecakes recipe from Food.com.

Provided by Jim Tasker

Categories     Tarts

Time 21m

Yield 12 cupcake size tarts

Number Of Ingredients 6

12 vanilla wafers or 12 pecan sandies
2 (8 ounce) packages cream cheese
2 eggs
3/4 cup sugar, depending upon taste (may be less)
1 teaspoon vanilla extract
cherry pie filling

Steps:

  • Place cupcake inserts into cupcake tin.
  • Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
  • Mix cream cheese, eggs vanilla.
  • Add about 1/2 cup of the 3/4 cup sugar.
  • Taste mixture.
  • If not sweet enough add more sugar.
  • I like to add a little at a time and taste.
  • When I feel it's sweet enough I stop.
  • Mix about 5 minutes with a mixer on medium.
  • Add to cupcake inserts till about 2/3 full.
  • Bake 12 to 15 minutes in a 350 degree oven.
  • Cool and spoon cherrie pie filling on top of mini cheescake tarts.

MINI CHERRY CHEESECAKES



MINI CHERRY CHEESECAKES image

I created this recipe for my husband on Valentine's Day. I started with a well known recipe, but veered off, tweaked it and made it my own. I love that the cheesecakes are small, individual portions of deliciousness because there is an accountability factor if too many go missing, lol!

Provided by Tere Gill

Categories     Cakes

Time 50m

Number Of Ingredients 11

16 oz cream cheese, softened (2 -8 oz packages)
1 c sugar
1 scant tsp pure vanilla extract
1/4 tsp lemon juice
2 large eggs
12 vanilla wafers or gingersnaps
1/2 can(s) cherry pie filling (21 oz. can)
FOR THE DRIZZLE:
1/8 c sour cream
1/2 c powdered sugar (plus extra as desired)
1/4 tsp lemon juice

Steps:

  • 1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip:
  • 2. **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
  • 3. Preheat oven to 350°F. Place a paper cupcake liner in each of the 12 cups of a muffin pan.
  • 4. Place a vanilla wafer, flat side down, in each muffin cup.
  • 5. Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
  • 6. Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
  • 7. Add eggs, one at a time, beating well after each.
  • 8. Spoon cream cheese mixture over wafers, filling liners to within about 1/4 inch from the top. (NOTE: There may be a little left over. You can put another vanilla wafer in a ramekin or stoneware mug, then add remaining filling; bake alongside the muffin tin.)
  • 9. Bake at 350°F for 20 minutes.
  • 10. Allow cheesecakes to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the cherries.)
  • 11. When cheesecakes have cooled, spoon 3 cherries, and a bit of the sauce, onto each. Refrigerate while preparing the drizzle.
  • 12. In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together the sour cream, powdered sugar and 1/4 teaspoon lemon juice; stir until no lumps remain. (Add extra powdered sugar by teaspoon until desired consistency is achieved.)
  • 13. Use spoon to drizzle over top the cherries.
  • 14. Refrigerate, and chill thoroughly, before serving. Refrigerate leftovers.

Tips:

  • Use an electric hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy. This will help to prevent lumps in your cheesecake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the cheesecake from curdling.
  • Use a springform pan to bake the cheesecake. This will make it easy to remove the cheesecake from the pan once it is baked.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help to prevent the cheesecake from falling apart.

Conclusion:

Mini cherry cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a delicious cheesecake that will impress your family and friends. So next time you are looking for a special dessert, give mini cherry cheesecakes a try.

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