Total Time
Prep 10 mins
Cook 20 mins

These are a favourite at our house. They freeze well, but there is hardly a time, when I get the chance to freeze them, before they are eaten!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Beat sugar, cheese, eggs, and lemon juice until smooth.
  3. Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
  4. Spoon cheese mixture over wafers, to fill cups 3/4 full.
  5. Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
  6. Spoon pie filling on each cupcake and refrigerate at least one hour.


Most Helpful

I've been making these for almost 30 years!! The last 4 from my Christmas batch are in the refrigerator but they'll be gone tonight. These mini cheesecakes look great in the foil cupcake papers. For Christmas and Valentines Day I always use the cherry pie filling. For 4th of July I make a nice display using cherry, blueberry and either pineapple filling or whipped cream for red, white and blue. These are very popular wherever I take them. I have adjusted my recipe now to say the yield is 30.

okpat1 December 27, 2007

I made these today and they were DEEliciousI Sorry, I substituted a tablespoon of Amaretto for the lemon juice but followed the rest of the recipe. It's nice to have an individual small piece instead of getting carried away eating a big piece of cheesecake lol
Thanks so much!! I'll be making them again!

dana01 March 04, 2011

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