Individual Mini Cherry Cheesecakes

"These are delicious and simple to make!"
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Nikki photo by Nikki
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by baking wonder woman photo by baking wonder woman
Ready In:




  • Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
  • Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
  • Spoon in cream cheese mixture 3/4 full.
  • Bake in 375 degree oven for 15 minutes.
  • Let cool.
  • Top each with cherry pie filling and refrigerate for 1 hour or more.

Questions & Replies

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  1. dooleybysea
    Did anyone have trouble with the cheesecake sticking to the paper liners? is that why some people suggested foil liners?
  2. james801779
    Can you mix the filling into the cheesecake or does it have to be placed on the top only?
  3. dwpeters2011
    Why 24 cupcake papers (in cupcake tin) and 24 vanilla wafers if ingredients make 12 cupcakes ?
  4. Jo Ann B.
    Is granulated or powered sugar
  5. dmb55911
    Can I freeze these& if so how. Should I put them on cookie sheet then in container. Also how long will they take to defrost.


  1. Indiana Nurse
    These are wonderful (cute too!!!) and easy to make. I made them for a pitch in lastnight and they worked great!! Thanks for posting a good recipe.
  2. Laura Ludovici
    Easy to make & delicious. My husband loves cherry cheesecake, & went crazy for these, as did my brother-in-law.
  3. HabaneroHog
    These were incredible and deserve a 5-star rating. I not only made cherry but made blueberry also.
  4. MommyToTwo
    I decided to throw a wrench in my aunt's cookie exchange and bring these for each participant instead - a half dozen for each person. It was such an easy recipe that I didn't mind at all that I had to make it 7 times. They were so easy and beautiful when finished. I used strawberry, blueberry and cherry topping on the cheesecakes and the presentation in the container was beautiful. Oh, and they were absolutely delicious, too! Will definitely make again. Thanks! Oh, one more thing. My cheese "batter" was pretty lumpy (kind of looked like cottage cheese) and I've never made cheesecake before so I didn't know if this was normal or not. I've since read that you should let all ingredients (including the eggs) get to room temp prior to making cheesecake to prevent this. They still tasted wonderful but may have ended up creamier if I had done this first.
  5. chef ck
    Agree with other reviews. Wonderful!I wanted to add that I tripled the batch and they turned out great (they always sink a little -- perfect reservoir for the topping!). I also made some in mini muffin tins with a little bit of broken off graham cracker in the bottom -- baked for about 8-9 minutes. I would also recommend placing a small container of water in the oven while baking -- prevents cracks and really helps the cheesecakes be creamier. Also, these are quite sweet!


  1. Kathy
    Very good! I like using vanilla wafers instead of a graham cracker base -- that makes these cupcake-size cheesecakes very easy and quick to prepare. I use several pie fillings (peach, blueberry, and cherry).
  2. Robin W
    These were wonderful. Terrific taste and texture. I did use a graham cracker crust instead of vanilla wafer (hubby's preference). He just ate two and raved about them and asked to take the rest to work tomorrow.



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