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Looking for a show-stopping dessert that’s easy to make, budget-friendly, and perfect for any occasion? This easy Mini Cherry Cheesecakes recipe checks all the boxes! With just six simple ingredients and minimal prep time, you’ll have a colorful bite-size dessert everyone will love.
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Mini Cherry Cheesecakes – The Best Party Dessert!
Mini desserts are the best party desserts! They are easy to serve, mess-free, and just the right size for a buffet. These bite-sized cheesecake desserts were served at my bridal shower (let’s just say it was more than a few years ago!), and they’ve been a staple dessert ever since. I’ve served them at baby showers, bridal showers, and holiday parties and they are always a hit. Not only are they quick and easy to prepare, they’re also versatile and customizable.
This recipe makes about 18 individual cherry cheesecakes using a standard muffin tin.
Ingredients You’ll Need:
- Cream Cheese
- Granulated Sugar
- Eggs
- Vanilla Extract
- Vanilla Wafers
- Cherry Pie Filling
How to Make Mini Cherry Cheesecakes
- Prepare the Muffin Tin: Line a muffin tin with paper cupcake liners. Place a vanilla wafer in the bottom of each cup (rounded side up).
- Mix the Cheesecake Batter: Beat softened cream cheese, sugar, eggs, and vanilla until smooth and creamy.
- Fill and Bake: Pour the cheesecake batter evenly over the 18 wafers, filling each cup about ¾ full. Bake at 350°F for 15 minutes or until set.
- Top with Cherry Filling: Let the cheesecakes cool completely. Top with a spoonful of cherry pie filling and refrigerate until ready to serve.
Variations to Try
One thing I love about these mini cheesecakes is how easily I can switch them up! Here are some additional mini cheesecake topping ideas:
- Fruit Pie Fillings: I have used peach, blueberry, raspberry, and lemon pie fillings with this recipe. All of them were beautiful and delicious.
- Fresh Fruit: Top with kiwi fruit, strawberries, blackberries, or raspberries. Add whipped topping before adding the fruit. This will help the fruit adhere to the top of the cheesecake.
- Flavored Sauces: Drizzle the top of the cheesecakes after they cool with chocolate, caramel, or strawberry sauce.
- Turtle Cheesecakes: Top with chocolate and caramel sauce, and sprinkle with chopped pecans for a decadent treat.
- Themed Liners: Match muffin liners to the occasion. Holiday colors, baby shower themes, or birthday designs add a festive touch.
- Tip From a Reader: “I’ve made these mini cherry cheesecakes using regular size cupcake papers for many years. I’ve noticed how vanilla wafers keep getting smaller so I tried it yesterday using Golden Oreos instead. They came out great. I’ll be using Oreos from now on. Also made cherry pie filling with fresh cherries we were gifted from neighbors. A win-win!”(Teri K.)
Love Cherry Desserts? Try These!
- Chocolate Cherry Cake. A rich and moist pudding-based cake.
- Microwave Cherry Crunch. Quick and easy dessert with a crunch topping.
- Cherry Vanilla Cookies. Like chocolate chip cookies, but better!
- Old Fashioned Chocolate Covered Cherries. Bite-sized chocolate with creamy centers.
- Alligator Jaws. One of my favorite cherry recipes! A triangle doughnut with cherry cream filling.
- Cherry Limeade Cupcakes. A tart and tangy twist on classic cupcakes.
Questions About Mini Cheesecakes
You can keep mini cherry cheesecakes in the freezer for up to a month. When ready to serve, bring the cheesecakes to room temperature and then top with cherry pie filling.
They take about 15 minutes at 350 degrees F, but you’ll know they are done when the tops of the mini cheesecakes have puffed up and they look set. The edges should be completely set while the center may still jiggle a little.
Over whipping your ingredients can cause your mini cheesecakes to deflate. Because there is too much air in the cheesecake, it will rise in the oven while it is cooking, and then deflate while it cools.
Cheesecake is always a crowd-pleaser, and with this Mini Cherry Cheesecake recipe, you’ll be the star of the dessert table every time!
Mini Cherry Cheesecakes
Equipment
- Mixing Bowls
- Electric Mixer
- 18 cupcake/muffin liners (standard size, not mini)
Ingredients
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sugar
- 16 ounces cream cheese softened
- 18 Vanilla Wafers
- 14 ounces Cherry Pie Filling
Instructions
- Place cupcake liners in muffin tins.
- Put a vanilla wafer, flat side down, in the bottom of each liner.
- Beat eggs, vanilla, sugar, and cream cheese together until smooth.
- Fill each cupcake liner about 2/3 full with the cheesecake batter.
- Bake at 350 degrees for 15-17 minutes. Remove from oven and cool.
- Top each mini cheesecake with cherry pie filling.
- Refrigerate for an hour before serving. Store in the refrigerator.
Video
Notes
Pro Tips for Perfect Mini Cheesecakes
- Freeze for Later: These freeze beautifully! Just hold off on the cherry topping until you’re ready to serve.
- Don’t Overmix: Overbeating the batter can incorporate too much air, causing the cheesecakes to rise and deflate as they cool.
- Check Doneness: Look for puffed-up tops and edges that are set. A slight jiggle in the center is fine—they’ll firm up as they cool.
I made these for Valentine’s Day and everyone loved them! I used Oreos and strawberry filling. Can’t wait to try other toppings! I do have 2 questions though. Can I half the sugar and can I make this into one big cheesecake?
Thanks much!
I haven’t tried using half the sugar, but you can definitely make this into one big no bake cheesecake.
So for one big cheesecake, I wouldn’t put it in the oven like the minis? Even with the raw eggs? I’m very new to baking so just making sure!
I’ve made these mini cherry cheesecakes using regular size cupcake papers for many years. I’ve noticed how vanilla wafers keep getting smaller so I tried it yesterday using Golden Oreos instead. They came out great. I’ll be using Oreos from now on. Also made cherry pie filling with fresh cherries we were gifted from neighbors. A win-win!
I love this idea as they can be a single bite and not make a mess for the guests.
Can you use strawberry filling instead of cherry filling?
Sure!
I use to make these but they stopped selling the smaller liners. I think they were two inch. Where did you get yours?
If you can’t find them at the grocery store, you can try a specialty baking store or on Amazon!
I was hoping this recipe was the one I used to use 25 years ago! IT WAS NOT!
I followed your recipe perfectly ; used small cup cake holders, used correct ingredients , baked as you said and the cheesecakes were terrible!
They didn’t even taste like cheesecake. I thought my batter looked a little bit runny but I haven’t made these in so many years I forgot. I trimmed my vanilla wafer to fit in the bottom of each holder although when they baked, the cookie rose to the tap!!!
I am so disappointed as I made for my son .
I am so sorry! We have never had that happen before with this recipe! Did you add the cherry pie filling into the batter? Otherwise I don’t see how it could be runny.
These are delicious and so easy to make. A big hit for the holidays … yummy
These were delicious! Loved the flavor, perfect holiday treat!