Introduction
Looking for a simple, crowd-pleasing dessert that’s perfect for parties, potlucks, or just satisfying a sweet craving? These Mini Cheesecakes are the answer! With a buttery vanilla wafer crust, creamy cheesecake filling, and sweet cherry topping, these adorable treats are easy to make, customizable, and always a hit.
Best of all, they require no water bath and bake in just 15 minutes—faster than a traditional cheesecake! Whether you’re serving them at a gathering or enjoying them as a sweet snack, these mini cheesecakes are sure to impress.
Why You’ll Love These Mini Cheesecakes
Quick & Easy – Ready in under 30 minutes (no baking expertise needed!).
Perfect for Sharing – Ideal for parties, holidays, or gift boxes.
Customizable – Swap cherry topping for blueberry, strawberry, or chocolate drizzle.
No-Fuss Baking – No water bath or complicated steps.
Step-by-Step Guide to Perfect Mini Cheesecakes
Step 1: Gather Your Ingredients & Tools
Ingredients:
- 1 (12 oz) package vanilla wafers (about 48 cookies)
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 (21 oz) can cherry pie filling (or other fruit topping)
Tools Needed:
- 2 (24-cup) mini muffin tins
- Paper liners
- Mixing bowl & electric mixer
- Measuring cups & spoons
Step 2: Preparing the Mini Cheesecakes
- Preheat & Prep – Heat oven to 350°F (175°C). Line mini muffin tins with paper liners.
- Make the Crust – Crush vanilla wafers into fine crumbs. Press ½ tsp crumbs into the bottom of each liner.
- Mix the Filling – Beat cream cheese, sugar, eggs, and vanilla until smooth and fluffy (~2 minutes).
- Fill & Bake – Spoon filling into each liner, filling almost to the top. Bake for 15 minutes until set.
- Cool & Top – Let cool completely, then top each with 1 tsp cherry pie filling.
Tips for the Best Mini Cheesecakes
Room-Temperature Cream Cheese – Ensures a smooth, lump-free filling.
Don’t Overbake – The centers should be slightly jiggly (they firm up while cooling).
Chill Before Serving – For best texture, refrigerate for 1-2 hours before topping.
Try Different Toppings – Blueberry pie filling, caramel, or fresh berries work great!
For a chocolate twist, mix 1 tbsp cocoa powder into the filling or use chocolate wafer crumbs for the crust.
Common Mistakes to Avoid
Using Cold Cream Cheese – Leads to a lumpy batter.
Overfilling the Liners – Can cause overflow (fill ¾ full).
Skipping the Crust – The vanilla wafer base adds crunch and flavor.
Adding Topping Too Soon – Let cheesecakes cool completely to prevent sogginess.
FAQs About Mini Cheesecakes
Q: Can I use graham crackers instead of vanilla wafers?
A: Yes! Use ¾ cup graham cracker crumbs mixed with 1 tbsp melted butter for the crust.
Q: How do I store leftovers?
A: Keep refrigerated in an airtight container for up to 4 days.
Q: Can I freeze them?
A: Yes! Freeze (without topping) for up to 2 months. Thaw in the fridge before adding cherries.
Q: Can I make them in a regular muffin tin?
A: Yes, but adjust baking time to 18-20 minutes (yields ~12 larger cheesecakes).
Conclusion
These Mini Cheesecakes are a fun, fuss-free dessert that’s perfect for any occasion. With their creamy texture, buttery crust, and sweet cherry topping, they’re guaranteed to disappear fast!
Print
Mini Cheesecakes: Bite-Sized Delights with Cherry Topping
- Total Time: 30 mins
Description
These Mini Cheesecakes are the answer! With a buttery vanilla wafer crust, creamy cheesecake filling, and sweet cherry topping, these adorable treats are easy to make, customizable, and always a hit.
Ingredients
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.
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.
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.
Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling.
