Mini Cherry Cheesecakes

Yield: 2 to 4 dozen mini cheesecakes

Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

A rich and luxurious bite-sized treat!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 pkg. (8oz.) cream cheese, softened to room temperature
  • 3/4 cup sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 Tbsp lemon juice
  • Nilla wafers
  • 2″ aluminum mini baking cups (I only had the regular-sized baking cups, which will work!)
  • 1 can cherry pie filling


    1. Mix the cream cheese, sugar, eggs, vanilla, and lemon juice.

    2. Place a vanilla wafer in each baking cup (since my baking cups were too large for this, I crushed the Nilla wafers and put a layer of crushed cookies at the bottom of the baking cup).

    3. Spoon approximately 3 Tbsp of cream cheese mixture over each wafer (I used just a bit more than 3 Tbsp).

    4. Bake at 350 for 15-20 minutes.

    5. Let cool and top with cherry pie filling. Refrigerate.


Your yield will depend on whether or not you use mini baking cups or regular-sized baking cups. If you use the minis, you'll have about 4 dozen mini cheesecakes. If you use the regular-sized cups, you'll have about 2 dozen mini cheesecakes.

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