Description
These delightful mini cherry cheesecakes offer a velvety, rich cheesecake base anchored by a sweet, buttery vanilla wafer, all topped with a vibrant pop of cherry goodness. Perfectly portioned and impressively simple, these handheld treats capture the classic bakery taste without the need for a water bath. Ideal for gatherings or a quiet indulgence, they are sure to vanish from the platter in minutes, providing the perfect balance of tangy cream cheese and sweet fruit.
Ingredients
15 vanilla wafer cookies
16 ounces full-fat cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla bean paste
1 can cherry pie filling
Instructions
Preheat your oven to 350°F and line 15 muffin cups with paper liners.
Place one vanilla wafer cookie at the bottom of each liner.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating on low speed until just combined.
Stir in the vanilla bean paste.
Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
Bake for 22 minutes or until the centers are just set.
Remove from oven and allow to cool completely in the pans before moving to the refrigerator to chill.
Top each cooled cheesecake with a generous spoonful of cherry pie filling before serving.
Notes
Ensure your cream cheese is completely at room temperature to avoid lumps in your batter. Do not overmix the eggs, as this can cause the cheesecakes to crack. Store in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 22
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American