Mini Cherry Cheesecakes

Looking for a last minute dessert for New Year’s Eve? These cute mini cherry cheesecakes are quick and tasty! I think these would be a good dessert for receptions and parties because they are bite size.

Mini Cherry Cheesecakes

I was inspired by Bakerella’s Super Easy Mini Cherry Cheesecakes, but added a simple crust since the wafers were larger than the bottoms of my muffin cups.

To make 48 mini cheese cakes I used the following:

For the filling:

2 packages (8 oz.) cream cheese
3/4 c. sugar
3 eggs
1 Tbsp. vanilla extract
1 Tbsp. fresh lemon juice
1 can cherry pie filling

For the crust:

1/4 cup butter, melted
1 Tbsp. sugar
48 vanilla wafers

Bring the cream cheese to room temperature.  Preheat the oven to 325 degrees Fahrenheit (convection) or 350 (regular). Line two mini muffin pans (48 mini muffin cups) with mini foil muffin liners.

In a food processor, crush the vanilla wafers into coarse crumbs.  Place the crumbs in a medium bowl and add the melted butter and 1 tablespoon of sugar.  Press about 1 tablespoon into each of the lined muffin cups.

Mini Crusts

In a clean food processor, mix together the cream cheese and sugar.  Add the eggs, vanilla, and lemon juice.  Pulse the mixture until smooth. Spoon into the lined muffin cups on top of the crusts.

Bake for about 15 minutes.  Cool completely.  Top each mini cheesecake with a cherry and a bit of glaze   from the pie filling.

Mini Cherry Cheesecakes

Refrigerate until ready to serve.


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