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mini cherry cheesecakes

(3 ratings)
sokygal avatar
Blue Ribbon Recipe by
Teresa G.
@sokygal
Here, KY

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!

Blue Ribbon Recipe

Filled with cherry flavor, these mini cheesecakes are a delicious dessert. The cheesecake is nice and creamy and has a touch of lemon flavor. Using canned cherries is a shortcut to add tons of sweet cherry flavor. The sour cream drizzle is simple. It not only makes the presentation pretty but also adds a little tang. Other canned pie fillings, such as blueberry, apple, raspberry, or peach, can also be used.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For mini cherry cheesecakes

  • 16 oz
    cream cheese, softened (2 -8 oz packages)
  • 1 c
    granulated sugar
  • 1 tsp
    pure vanilla extract (scant tsp)
  • 1/4 tsp
    lemon juice
  • 2 lg
    eggs
  • 12
    vanilla wafers or gingersnaps
  • 1/2 can
    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

How To Make mini cherry cheesecakes

  • Gather ingredients.
    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.
  • Cupcake liners in cupcake tins.
    3
    Preheat oven to 350°F. Place a paper cupcake liner in each of the 12 cups of a muffin pan.
  • Vanilla wafer placed in cupcake liner.
    4
    Place a vanilla wafer, flat side down, in each muffin cup.
  • Beat softened cream cheese.
    5
    Beat softened cream cheese with an electric mixer until fluffy (about 2-3 minutes.)
  • Add sugar, vanilla, and lemon juice.
    6
    Add sugar, vanilla, and 1/4 teaspoon lemon juice. Beat well.
  • Add egg one at a time.
    7
    Add eggs, one at a time, beating well after each.
  • Spoon cream cheese mixture over the vanilla wafer.
    8
    Spoon cream cheese mixture over wafers, filling liners to within about 1/4 inch from the top. (NOTE: There may be a little leftover. You can put another vanilla wafer in a ramekin or stoneware mug, then add the remaining filling; bake alongside the muffin tin.)
  • Mini cheesecakes ready to bake.
    9
    Bake at 350 F for 20 minutes.
  • Mini cheesecakes cooling.
    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.)
  • Cherries and sauce spooned onto the cooled cheesecake.
    11
    When the cheesecakes have cooled, spoon 3 cherries and a bit of the sauce onto each. Refrigerate while preparing the drizzle.
  • Spooning drizzle over the cheesecake.
    12
    In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix the sour cream, powdered sugar, and 1/4 teaspoon lemon juice; stir until no lumps remain. (Add extra powdered sugar by the teaspoon until desired consistency is achieved.) Use a spoon to drizzle over the top the cherries.
  • Mini Cherry Cheesecakes with a drizzle.
    13
    Refrigerate and chill thoroughly before serving. Refrigerate leftovers.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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