Sunday, August 1, 2010

Mini Cherry Cheesecakes

Friends-this is a miniature cherry cheesecake. If you're in to cherries or cheesecake or maybe both then you will love these little guys. I was craving something sweet the other day so I decided to make some of these to satisfy my sweet tooth. I normally make these in a smaller size (these are the size of regular cupcakes, I typically use my mini-cupcake pan though) but was out of mini cupcake liners.

Ingredients for the filling:

2 8 ounce blocks of cream cheese
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 capfull of lemon juice (you can use imitation or the real stuff)

Ingredients for the crust:
Half of a bag/box of vanilla wafers
A couple tablespoons of butter/margarine


1 Can of cherry pie filling (or whatever fruit filling you like)

Directions: (this is so easy that the kids could do it, I promise!)

Preheat your oven to 350 F. Line your cupcake pan with cupcake liners-or you could grease them if you don't have any liners. Put the vanilla wafers and the butter in the food processor. Turn it on medium for 30 seconds-1 minute or long enough to get a crumb like consistency. Take a spoonful of the crumbs and place in the bottom of the liners in your pan. Use your fingers to push everything down firmly. Set aside.

At this point I take whatever crumbs are left and put them in a resealable plastic container in the fridge for next time. Take this opportunity to wash the bowl of your food processor, you're going to need it for the next step.

Take all of the filling ingredients and put them in the bowl of the food processor. Turn it on for about 2 minutes-or until you have a creamy, thick, smooth consistency. Take a spoon and put a couple of spoonfulls on to the crusts in your pan. Put the pans in the oven for about 12 minutes depending on your oven. When they cheesecakes are done they will be a little poofy on top but not jiggly. If they're still jiggly leave them for another minute or two. Take them out and set them on a cooling rack for about 5 minutes. After 5 minutes just take them out of the pans and leave them on the rack.

When they're completely cooled put them in a storage container. Take a spoonful of your pie filling and top the cheesecakes. Now for the hardest part-put them in the fridge for a couple of hours. After a couple of hours in the fridge-they should look like this:

They are so yummy! It's very hard to only eat one or two or six at one time!!


  1. Oh my gosh - are you kidding!? These look fabulous! And that pic has my tummy grumbling...

  2. These look so good! I'm going to have to try them out. I think I'll use strawberries, since I don't care for cherries but it should work just the same.

    Thanks for a great idea!