Description
These Mini Cherry Cheesecakes are a delightful dessert that combines a creamy cheesecake filling with a delicious cherry topping on a buttery crust.
Ingredients
Scale
- 1 cup vanilla wafer crumbs
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/2 cup sour cream
- 1 cup cherry pie filling
Instructions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Combine vanilla wafer crumbs with melted butter in a mixing bowl. Mix until evenly moistened.
- Evenly divide the crust mixture among the paper liners, pressing firmly into the base of each cup. Bake for 5 to 7 minutes until just set and lightly golden. Remove from oven and allow to cool slightly.
- In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth. Scrape down the sides as needed.
- Add vanilla extract, whole egg, egg yolk, and sour cream to the cream cheese mixture. Blend until fully incorporated and no lumps remain.
- Spoon the cheesecake filling over the pre-baked crusts, filling each liner nearly to the top.
- Bake for 20 to 25 minutes, or until the centers are set and no longer jiggle. Do not overbake.
- Remove the pan from the oven and set on a wire rack. Let the cheesecakes cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.
- Before serving, top each mini cheesecake with a generous spoonful of cherry pie filling.
Notes
- For best results, use full-fat cream cheese for a rich and creamy texture.
- Make sure all ingredients are at room temperature for easier mixing.
- These can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg